Sauteed Soft-Shell Crabs

Preparation

1. Step 1

   Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.

2. Step 2

   Turn up the heat and cook until the tomatoes are somewhat dry.

3. Step 3

   Season with salt, pepper and cayenne.

4. Step 4

   Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).

5. Step 5

   Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.

6. Step 6

   Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes. Turn over and saute for one-and-a-half to two minutes on the other side. Drain of paper towels.

7. Step 7

   Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.