| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 2 | Servings | |
INGREDIENTS
| 4 | LIVE SOFT-SHELL CRABS | |
| 3 | tb | COARSELY CHOPPED FRESH |
| MINT | ||
| 3 | tb | OLIVE OIL |
| 3 | CLOVES GARLIC FINELY CHOPPED | |
| HOT PEPPER FLAKES TO TASTE | ||
| 1 | c | COARSELY CHOPPED TOMAT |
| 1/2 | c | DRY WHITE WINE |
| 1 | c | THINLY SLICED SCALLION |
| SALT TO TASTE |
INSTRUCTIONS
PHILLY.INQUIRER CLEAN SOFT SHELL CRABS,WASH AND PAT DRY.IN A MEDIUM SKILLET,HEAT THE OIL UNTIL HOT.ADD THE GARLIC AND COOK,UNCOVERED,UNTIL IT BEGINS TO TAKE ON COLOR.ADD THE TOMATOES,SCALLIONS,MINT AND HOT PEPPER FLAKES,COVER AND COOK OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES.ADD THE WINE,COV AND SIMMER FOR 10 MINUTES.ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER FOR ABOUT EIGHT MINUTESIN ALL.( FOUR MINUTES ON EACH SIDE) SERVE THE CRABS AT ONCE ON HEATED PLATES.MAKES TWO SERVINGS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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