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1
Heat the olive oil in a saute pan and add shallot and garlic.
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2
Cook gently for about two minutes, or until translucent.
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3
Add the tomatoes and stir until the juices are released.
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4
Turn up the heat and cook until the tomatoes are somewhat dry.
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5
Season with salt, pepper and cayenne.
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6
Remove from heat and whisk in the butter, a few cubes at a time.
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7
Adjust seasoning and stir in the parsley and basil.
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8
Add lemon if necessary.
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9
Keep the sauce warm (do not overheat or it may curdle).
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10
Prepare the leeks.
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11
Remove the green part and cut the leeks in julienne.
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12
Wash and dry them thoroughly.
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13
Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp.
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14
Drain on paper towels and salt lightly.
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15
Set aside.
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16
Prepare the crabs.
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17
Dip the crabs in milk, then in seasoned flour.
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18
Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes.
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19
Turn over and saute for one-and-a-half to two minutes on the other side.
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20
Drain of paper towels.
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21
Serve the crabs on heated plates.
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22
If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other.
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23
Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves.
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24
If serving three crabs, arrange them in a triangle and mound the the leeks in the center.
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25
Garnish.
