Sauteed Soft Shell Crabs with Sugar Snap Peas and Hazelnuts
| Yield: | 1 Servings |
| Categories: |
| 1 | Stick unsalted butter | |
| 4 | sm | To medium-size soft shell crabs |
| Milk for soaking crabs | ||
| Salt and freshly ground black pepper | ||
| 1/2 | c | All-purpose flour |
| 2 | tb | Sherry vinegar |
| 1/3 | c | Toasted chopped hazelnuts |
| 1/4 | lb | Fresh sugar snap peas, blanched, refreshed, drained and cut into thin slices on a diagonal |
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