© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Crab Place
Herbal sauces can be hot or cold, used in cooking or added at serving time, and are often the element that sets one dish apart from another. If you use herbs to add flavor to the foods you serve, your reputation as a good cook is assured!
8 prime softshell crabs, cleaned
all-purpose flour for dredging
8 pieces white toast
1 stick butter
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh basil
1 teaspoon minced fresh chives
½ cup white wine
juice of 1 lemon
salt and freshly ground white pepper
Lightly dredge crabs in flour. Heat oil in frying pan and sauté crabs 2 to 3 minutes on each side. Remove to a warm platter. Discard the oil. To make sauce, melt butter with parsley, tarragon, basil and chives in frying pan. Add wine, lemon juice, salt and freshly ground white pepper to taste. Cook until reduced by half. To serve, place crabs on toast and top with herb sauce.