Sauteed Soft-Shell Crabs With Shrimp Amandine

• 4 large soft-shell crabs
• 8 medium shrimp, shelled and deveined
• 1/4 cup milk
• 1/2 teaspoon Tabasco or to taste
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 13 cup sliced almonds
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped parsley

1. Place the crabs right side up on a cutting board.
2. Cut off the protruding eyes with a knife.
3. Turn each crab on its back.
4. Remove the triangular shaped apron.
5. Lift the flap on each side, and remove the spongy gill tissue underneath.
6. Rinse the crabs with cold water, and pat them dry with paper towels.
7. Place one shrimp in each pocket where the gills were removed.
8. Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste.
9. Blend well; turn the crabs to coat them with the milk mixture.
10. Drain.
11. Place the flour on a flat dish, and carefully dredge the crabs in flour.
12. Shake, and remove any excess.
13. Heat the oil in a large nonstick skillet that will hold the crabs in one layer.
14. Add the crabs.
15. Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown.
16. Turn, and cook on the other side until golden brown.
17. The total cooking time should be about 7 to 8 minutes, depending on the thickness.
18. Transfer the crabs to a warm serving plate, and keep warm.
19. Pour off the fat from the skillet, and wipe it clean with paper towels.
20. Add the butter, and when melted, add the sliced almonds.
21. Cook, shaking, until the almonds become lightly browned.
22. Add the lemon juice, blend well by shaking the pan, and pour over the crabs.
23. Sprinkle with the parsley, and serve immediately.

softshell, shrimp, milk, salt, flour, vegetable oil, butter, almonds, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/7744 (may not work)