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1
Clean the crabs and remove the air sacs by lifting the bib on both sides.
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2
In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat.
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3
In a bowl, whisk together the flour and salt and pepper, to taste.
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4
In a non-corrosive pan over high heat, add 2 tablespoons of water.
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5
Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated.
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6
Keep warm.
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7
Bring 4 saucepans of salted water to a boil.
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8
Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth.
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9
When just cooked, strain the vegetables and add each into separate ice water baths.
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10
Strain and reserve the haricots, peas and peel the favas, keeping cool.
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11
When favas are cooled, peel outer skin and reserve.
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12
Cut the asparagus on the bias.
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13
In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots.
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14
Sweat until transparent and add the garlic and cook 1 minute more.
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15
Saute the scallions (or pearl onions) and radishes until warmed through.
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16
They should still be crisp.
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17
Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes.
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18
Check salt and pepper and add savory.
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19
Keep warm.
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20
Preheat and oven to 375 degrees F.
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21
Remove the soft-shell crabs from the milk mixture and shake off excess.
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22
Dip into seasoned flour and shake off any excess.
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23
In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down.
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24
Saute about 2 minutes until brown and crisp and turn.
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25
Place in an oven for 2 to 3 minutes until cooked through.
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26
Remove from pan and wipe out, keeping crabs warm.
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27
Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil.
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28
On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.
