Sautéed Soft-Shell Crabs with Macadamia Lime Butter

Rinse the crabs and pat dry. Combine the flour, paprika, salt and white pepper in a shallow bowl and mix well. Dredge the crabs in the flour mixture until well coated. Melt the butter in a large skillet over medium-high heat. Do not burn the butter. Sauté the crabs in batches of 2 or 3 at a time for about 3 minutes on each side or until browned. Remove to a heated platter. Serve with Macadamia Lime Butter.

Macadamia Lime Butter

• ½ cup butter
• 1 cup chopped macadamia nuts
• 2 tablespoons lime juice

Melt the butter in a medium saucepan. Add the nuts. Cook for 2 minutes or until the nuts are light brown. Stir in the lime juice. Remove from the heat.

Servings: 1 ½ cups