LOCATION: Recipes >> Microwave >> Softshell Crabs
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Softshell Crabs
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Put crabs in single layer in a dish, and cover with milk. Add 1
teaspoon crumbled dry tarragon. Soak for an hour. Drain. Dredge
with flour seasoned with salt and more crumbled tarragon. Saute,
for four minutes per side, in butter or mixture of butter and olive
oil over moderately high heat, until crisp and browned. Serve
immediately.
Lukins and Rosso suggest serving the crabs sprinkled with parsley
and lemon juice. I like to serve the following tomato/tarragon
butter sauce with this intead:
Cut one stick of room-temperature butter into 8 one tablespoon
pieces. Chop one clove garlic. Put one ripe tomato into a food
processor and pulverize. Strain tomato into a 2 cup pyrex measuring
cup; discard solids. Add chopped garlic, and 1 tsp dried or 1 Tbsp
fresh tarragon. Microwave for 3 to 5 minutes (depending on how
big and juicy the tomato was) until reduced to 1/4 cup. Whisk in
butter, one piece at a time. Season to taste with salt and pepper
and keep warm until serving time.
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