| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Servings | |
INGREDIENTS
| 2 | Lemons | |
| 1 | c | Flour |
| 1 | ts | Pepper |
| 1/4 | c | Olive oil extra-virgin |
| 8 | Soft-shell crabs; cleaned | |
| 3 | tb | Butter, unsalted |
| 5 | md | Shallots; chopped |
| 1/2 | c | Wine, white, dry |
| 2 | tb | Capers; drained |
INSTRUCTIONS
YIELD: 4 SERVINGS Using a small sharp knife, peel 1 of the lemons, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the remaining lemon into the bowl of sections and set aside. Preheat the oven to 250F. On a large plate, combine the flour with the pepper. In a large nonreactive nonstick skillet, heat 2 tablespoons of the olive oil over moderately high heat. Pat the crabs dry with paper towels and dredge them in the flour. Add 4 of the crabs to the skillet and cook, turning once, until red and crisp, about 3 minutes per side. Transfer them to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs. Add the butter and shallots to the skillet and cook over moderately high heat, stirring frequently, until the shallots have softened, 3 to 4 minutes. Increase the heat to high, add the wine and simmer until reduced by half, about 2 minutes. Add the reserved lemon sections and juice and the capers and stir well. Place 2 crabs on each plate and spoon the sauce on top. Food & Wine, June, 1991 Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 4 JUN 1995 073117 ~0600 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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