*  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 WARING@IMA.INFOMAIL.COM (SAM WARING)  On   4 JUN 1995 073117
  ~0600
 


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