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
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|Serving Size: 1 Serving (1409g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 610 (50%)|
|Amt Per Serving||% DV|
|Total Fat 67.8g||90 %|
|Saturated Fat 29.6g||148 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 119.6mg||37 %|
|Sodium 193.7mg||7 %|
|Potassium 621.9mg||16 %|
|Total Carbohydrate 133.5g||39 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 127g|
|Protein 21.5g||31 %|
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Calories per serving: 1221
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