Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Lemons |
1 cup | Flour |
1 teaspoon | Pepper |
¼ cup | Olive oil extra-virgin |
8 \N | Soft-shell crabs; cleaned |
3 tablespoons | Butter, unsalted |
5 mediums | Shallots; chopped |
½ cup | Wine, white, dry |
2 tablespoons | Capers; drained |
\N 4 | JUN 1995 073117 ~0600 |
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@... (SAM WARING) On