Soft Shell Crabs Broussardville

Soft Shell Crabs Broussardville


1 # Margarine
6 medium soft shell crabs
Cajun seasoning blend
Sliced french bread
Bordelaise sauce
Pesto sauce


Bordelaise Sauce

2 tbsp olive oil
7 cloves of garlic chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp minced fresh parsley


Pesto Sauce

2 cups fresh basil
4 cloves garlic minced
1 c. walnuts
1 c. olive oil
1 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
Salt and ground pepper to taste


In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside.
Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the margarine and sauté crabs about 2- 3 minutes per side. Season to taste with blend during the sautéing. Remove the crabs and place on warm platter, add all ingredients for Bordelaise except the parsley, sauté 3-4 minutes, remove from heat and add parsley.

Lay slices of french bread on the plate, cover with Bordelaise, add crabs and top with pesto, season to taste.  © 1984 John Albrecht, CEC