Soft-Shell Crabs, Pan-Fried

• 6 medium soft-shell crabs (cleaned)
• 3 tablespoons butter (clarified if possible)
• 1 tablespoon vegetable oil
• 1/2 teaspoon red-pepper flakes
• 3 tablespoons slivered almonds
• 3 tablespoons parsley, chopped
• Coarse salt and freshly ground pepper to taste
• Lemon wedges

1. Pat the crabs dry with paper towels.
2. Heat the butter and oil in a skillet over medium heat.
3. Add the crabs backside down and sprinkle with pepper flakes.
4. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering.
5. Cook for three to four minutes.
6. Turn the crabs over and add the almonds.
7. The butter will now be starting to brown.
8. Cook for an additional three minutes, or until the crabs are cooked.
9. Sprinkle with parsley, salt and pepper and serve with the lemon.

softshell, butter, vegetable oil, redpepper, almonds, parsley, salt, lemon wedges

Taken from cooking.nytimes.com/recipes/6199 (may not work)