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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Softcrab Express
Servings: 6
1 cup chopped fresh basil
1 small onion
½ cup olive oil
¼ cup white vinegar
12 ½ inch slices of tomato
6 soft shell crabs
½ cup all-purpose flour
salt and freshly ground black pepper to taste
4 tablespoons clarified butter
6 slices of rye bread
12 thin slices Gruyere cheese
Mix basil, onion, olive oil and vinegar. Spread tomato slices on a large platter and ladle with basil dressing. Marinate for 2 hours, refrigerated. Dredge crabs in a mixture of flour, salt and pepper. In a large pan, sauté crabs in the clarified butter over medium heat for about 3 minutes on each side or until firm. Toast bread and top each slice with 2 tomato slices, a crab, and 2 cheese slices. Place under the broiler until the cheese is melted.