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Soft-shell Crabs with Lemon & Capers
Yield: 4 servings

2 lemons
1 c flour
1 ts pepper
1/4 c olive oil extra-virgin
8 soft-shell crabs, cleaned
3 T butter, unsalted
5 md shallots, chopped
1/2 c wine, white, dry
2 T capers, drained

Using a small sharp knife, peel 1 of the lemons, removing all of
the bitter white pith. Working over a bowl, cut in between the
membranes to release the sections. Squeeze the juice from the
remaining lemon into the bowl of sections and set aside.

Preheat the oven to 250F. On a large plate, combine the flour with
the pepper. In a large nonreactive nonstick skillet, heat 2
tablespoons of the olive oil over moderately high heat. Pat the
crabs dry with paper towels and dredge them in the flour. Add 4
of the crabs to the skillet and cook, turning once, until red and
crisp, about 3 minutes per side. Transfer them to a heatproof
platter and place in the oven to keep warm. Repeat with the
remaining 2 tablespoons olive oil and 4 crabs.

Add the butter and shallots to the skillet and cook over moderately
high heat, stirring frequently, until the shallots have softened,
3 to 4 minutes. Increase the heat to high, add the wine and simmer
until reduced by half, about 2 minutes. Add the reserved lemon
sections and juice and the capers and stir well. Place 2 crabs on
each plate and spoon the sauce on top.


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