*  Exported from  MasterCook  *

               SOFT-SHELL CRABS WITH CREAMY TOMATO SAUCE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish

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

 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 (don't 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 [email protected] (SAM WARING)  On   4 JUN 1995 073117
 ~0600



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