1/4 c Flour
Salt, freshly ground white
-pepper
4 lg Softshell crabs
2 tb Butter
1/2 c Dry white wine
1/4 c Whipping cream
1/2 ts Dijon mustard
1 tb Minced chives
Combine flour and salt and pepper to taste in plastic bag. Pat crabs
dry and add to flour mixture. Shake to coat.
Heat but butter in skillet large enough to hold all crabs in 1 layer.
Shake excess flour from crabs. Place crabs in hot butter and saute
over medium heat until golden and firm,, 3 to 5 minutes per side.
Remove crabs to baking sheet and keep warm in a 300F oven.
Add wine to skillet and cook over high heat, scraping up any browned
bits, until wine is reduced by half, 1 to 2 minutes. Stir in cream,
mustard and chives. Reduce heat to low and simmer until mixture is
slightly thickened, 2 to 3 minutes longer. Taste and season to taste
with salt and pepper.
To serve, place 2 crabs on each of 2 plates. Spoon half of sauce
over each serving.
Makes 2 servings.
From an article by Bev Bennett in the San Francisco Examiner, 6/2/93.
