Title: Sauteed soft-shelled crab
 Categories: Cajun, Main dish, Fish
      Yield: 1 servings
 
      3 ea Soft shelled crabs
      5 T  Butter
      1 T  Oil
      2 T  Pecans
 
  Prepare 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. Remove 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