Soft-Shell Crabs with Garlic-Herb Vinaigrette

1. 1

   1 Peel and seed the tomato.

2. 2

   Cut it lengthwise into 1/4-inch-wide strips.

3. 3

   Set aside.

4. 4

   2 Put the vinaigrette in a bowl and whisk in the garlic and cayenne.

5. 5

   Set aside.

6. 6

   3 Just before cooking, clean the soft-shell crabs: Pull off the underbelly flap and gills and cut off the eyes.

7. 7

   Put a little flour in a tea strainer and sift just enough over the crabs to lightly coat both sides.

8. 8

   4 Put 1 teaspoon of oil in each skillet and place over high heat.

9. 9

   When the oil is just smoking, add 2 crabs to each pan.

10. 10

    Saute until brown and crisp, about 1 1/2 minutes per side.

11. 11

    5 Stir the herbs into the vinaigrette.

12. 12

    Spoon about 2 tablespoons onto the center of 6 dinner plates.

13. 13

    Use the back of the spoon to spread the vinaigrette into a 6-inch circle.

14. 14

    Arrange strips of tomato in a circle, spoke-fashion, with half of each strip in and half out of the vinaigrette.

15. 15

    6 Split each crab in half and place over the vinaigrette.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.