| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 1 | Servings | |
INGREDIENTS
| 6 | T | Olive oil |
| 6 | Garlic clove, thinly sliced | |
| 6 | Shallots, thinly sliced | |
| 1/2 | t | Cumin seeds |
| 1/4 | t | Celery seeds |
| 1/4 | t | Crushed red pepper |
| 1 | t | Salt |
| 1 | t | Freshly ground black pepper |
| 1/2 | t | Sugar |
| 35 | oz | Tomatoes, whole packed in |
| juice drained & chopped | ||
| 1 | c | Creme fraiche |
| 1 | c | Flour |
| 8 | Soft-shell crabs, cleaned | |
| 7311 | 0600 |
INSTRUCTIONS
In a large nonreactive skillet, heat 2 tablespoons of the olive oil over moderate heat for 2 minutes. Add the garlic and shallots and cook, stirring frequently, until the shallots are translucent and the garlic begins to brown, 5 to 6 minutes (don't let the garlic get too brown or it will be bitter). Stir in the cumin and celery seeds, red pepper and 1/2 teaspoon each of the salt and black pepper. Cook for 1 minute longer. Stir in the sugar and tomatoes and bring to a boil. Reduce the heat to moderately low and simmer the sauce for 15 minutes. Add the creme fraiche and simmer for 6 minutes longer. Cover and keep warm. (The sauce can be made up to 1 day ahead. Cover and refrigerate. Reheat before serving.) Preheat the oven to 250F. On a plate, toss the flour with the remaining 1/2 teaspoon each of salt and black pepper. Pat the crabs dry with paper towels and dredge them in the seasoned flour. In a large skillet, preferably nonstick, heat 2 tablespoons of the olive oil over moderately high heat. Add 4 of the crabs and cook, turning once, until red and crisp, about 3 minutes per side. Transfer the crabs to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs. To serve, spoon the tomato sauce onto 4 warmed plates and arrange 2 crabs on the sauce on each plate. Recipe from Food & Wine, June, 1991 Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 4 JUN 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2056
Calories From Fat: 1343
Total Fat: 152.3g
Cholesterol: 214mg
Sodium: 3861.2mg
Potassium: 2443.9mg
Carbohydrates: 157.5g
Fiber: 14.6g
Sugar: 27.8g
Protein: 28.6g