Soft-Shell Crab with Preserved Lemon and Almonds

Ingredients

• ½ cup all-purpose flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• ⅛ tsp cayenne
• 2 tsp paprika
• 1 tsp salt, plus more for seasoning
• 4 soft-shell crabs, cleaned
• 8 tbsp (¼ pound) butter, melted
• ½ cup sliced almonds
• 2 tbsp diced preserved lemon
• 2 tbsp chopped cilantro
• Lemon wedges, for serving

Recipe

1. Mix flour, cumin, coriander, cayenne, paprika, and salt in a shallow bowl. Dip both sides of each crab in the flour mixture and shake off excess.
2. Heat 4 tbsp melted butter in a large wide cast-iron skillet over medium-high heat. When hot, carefully add the crabs top-side down. Cook about 2 minutes per side until well crisped and cooked through. Transfer to a warmed platter and sprinkle lightly with salt.
3. Add remaining 4 tbsp butter to the pan with sliced almonds. Stir and cook until almonds are lightly browned, 1–2 minutes. Add preserved lemon and cilantro and turn off heat.
4. Spoon butter sauce over the crabs, surround with lemon wedges, and serve immediately.