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Soft-Shell Crabs With Creamy Tomato Sauce

A home-style Soft-Shell Crabs With Creamy Tomato Sauce made with Olive Oil, Celery Seeds, Red Pepper, Sugar, and Tomatoes Whole Packed In. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 tbsp
• 1/4 tsp
• 1/4 tsp
• 1/2 tsp
• 35 oz
• 1 cup

Method (preview)

1. 1

   In a large nonreactive skillet, heat 2 tablespoons of the olive oil over moderate heat for 2 minutes.

2. 2

   Add the garlic and shallots and cook, stirring frequently, until the shallots are translucent and the garlic begins to brown, 5 to 6 minutes (don't let the garlic get too brown or it will be bitter).

3. 3

   Stir in the cumin and celery seeds, red pepper and 1/2 teaspoon each of the salt and black pepper.

4. 4

   Cook for 1 minute longer.

5. 5

   Stir in the sugar and tomatoes and bring to a boil.

6. 6

   Reduce the heat to moderately low and simmer the sauce for 15 minutes.

7. 7

   Add the creme fraiche and simmer for 6 minutes longer.

8. 8

   Cover and keep warm. (The sauce can be made up to 1 day ahead.

9. 9

   Cover and refrigerate.

10. 10

    Preheat the oven to 250F.

11. 11

    On a plate, toss the flour with the remaining 1/2 teaspoon each of salt and black pepper.

12. 12

    Pat the crabs dry with paper towels and dredge them in the seasoned flour.

13. 13

    In a large skillet, preferably nonstick, heat 2 tablespoons of the olive oil over moderately high heat.

14. 14

    Add 4 of the crabs and cook, turning once, until red and crisp, about 3 minutes per side.

15. 15

    Transfer the crabs to a heatproof platter and place in the oven to keep warm.

16. 16

    Repeat with the remaining 2 tablespoons olive oil and 4 crabs.

17. 17

    To serve, spoon the tomato sauce onto 4 warmed plates and arrange 2 crabs on the sauce on each plate.

18. 18

    Wine, June, 1991