Soft Shell Crabs Amandine

• 8 medium soft shell crabs cleaned
• milk for soaking
• 1 cup flour
• salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 tablespoons safflower or corn oil
• 6 tablespoons butter
• 1/4 cup sliced blanched almonds
• half of a large lemon

1. Put crabs in a dish large enough to hold them in a single layer. Add cold milk to barely cover, pouring it gently down the side. Cover and refrigerate for 30 to 60 minutes.
2. In a large shallow dish combine the flour salt black pepper and cayenne. Remove each crab from the milk and hold it up to drain for a few seconds. Dredge lightly in the seasoned flour. Lay floured crabs on a baking sheet or tray, do not let them touch. Heat oven to 200 degrees.
3. Meanwhile in a large skillet heat the oil with 2 tablespoons of butter. When hot add the crabs shell side down cook over moderate heat until golden brown about 3 minutes. Turn and cook for about 3 minnutes more on the other side.
4. Transfer crabs to heat proof platter and keep warm without covering or allowing them to touch in the preheated oven
5. Drain fat from the skillet but do not discard crusty browned bits on the bottom unless they have burned. Add the remaining 4 tablespoons of butter and salt add the almonds and brown.

shell, milk, flour, salt, freshly ground black pepper, cayenne, safflower, butter, almonds, lemon

Taken from www.epicurious.com/recipes/member/views/soft-shell-crabs-amandine-50093652 (may not work)