Sauteed Soft-Shelled Crab

3 each soft shelled crabs
5 tablespoon butter
1 tablespoon oil
2 tablespoon pecans
Prepa re the crabs by removing the eyes, dead-men
(spongy grey gills), and sand sack. Heat 3
tablespoons of the butter and the oil in a heavy
skillet until hot and sizzling. Add the crabs. Saute
a few minutes on each side. R emove to a warm plate.
Meanwhile, brown the pecans in 1-2 tablespoons
butter. Pour over the crabs and serve. From Nathalie
Dupree's New Southern Cooking