Fettuccine With Crabmeat And A Soft Shell Crab

Instructions

1. 1

   Wash and clean the soft-shell crabs. Blend the salt and pepper into the flour and coat the crabs lightly. Dip the crabs into the egg-and-milk mixture, then dredge through the seasoned flour. Shake off excess flour.

2. 2

   Melt butter in skillet and add green onions and mushrooms. Saute until the onions just begin to soften.

3. 3

   Add crabmeat, garlic, and wine. Bring the wine to a boil and let most of it evaporate. Agitate but don't stir the pan, to keep from breaking up the crabmeat.

4. 4

   Add the cream, salt, and pepper. Allow to reduce over medium-high heat for one to two minutes, until the sauce is noticeably thicker.

5. 5

   Add cooked fettuccine and toss with sauce. Remove from heat.

6. 6

   Heat about an inch of vegetable oil in a deep skillet or saucepan to 375 degrees. Drop crabs in oil two at a time and fry until golden brown. Drain excess oil in a fine sieve.

7. 7

   Divide the pasta among plates and top with fried soft shell crab.