INGREDIENTS

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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