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1
With a knife, cut away the skin of the lemon, removing every trace of pith and exposing the fruit.
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2
Cut between the membranes, releasing the lemon segments.
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3
Cut the segments into small dice.
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4
You will need 1 tablespoon.
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5
To clean the soft-shell crabs, cut off the gills (a cotton-like membrane under each side of the head) by lifting the sides of the upper shell and snipping with scissors.
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6
Cut off the turned under tail as well as the head directly behind the eyes.
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7
Scrape out the inside through the opening at the head with a knife, and rinse the opening under cold water.
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8
Dry the crabs with a paper towels and refrigerate until needed.
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9
Dredge each crab in flour, shaking off any excess.
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10
In a large pan over medium heat, warm 3 tablespoons of butter.
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11
Add the crabs bottom side up and cook for 3 minutes on each side.
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12
Season with salt and pepper.
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13
Remove, keep warm, and set aside.
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14
Add the remaining butter to same pan, and heat until golden brown.
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15
Add the tomato confit, capers, lemon, parsley, shallots, and olives and cook until mixture is warmed through.
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16
To serve: Place two crabs on center of plate.
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17
Add the vegetables on top of crabs and around the plate.
