Soft-Shell Crabs with Creamy Tomato Sauce

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Soft-Shell Crabs with Creamy Tomato Sauce Ingredients

YIELD: 4 SERVINGS	1 ts Salt
6 tb Olive oil	1 ts Freshly ground black pepper
6 Garlic clove; thinly sliced	1/2 ts Sugar
6 lg Shallots; thinly sliced	35 oz Tomatoes, whole; packed in
1/2 ts Cumin seeds	1 c Creme fraiche
1/4 ts Celery seeds	1 c Flour
1/4 ts Crushed red pepper	8 Soft-shell crabs; cleaned

Instructions for Soft-Shell Crabs with Creamy Tomato Sauce

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 (dont 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 073117 ~0600 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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