Crispy Soft Shell Crabs With Country Ham Butter

Recipe Ingredients

8		Soft-shell crabs (small)
1		Whole milk
1/4 lb	113g / 4oz	Country ham
2 cups	125g / 4.4oz	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Butter
2		Shallots - chopped
2		Garlic cloves - minced
1 cup	62g / 2.2oz	Cherry tomatoes
1/2 cup	118ml	Dry white wine
1		Butter - cubed
2 tablespoons	30ml	Snipped fresh chives

Recipe Instructions

Clean the soft shell crabs by cutting away the eyes and mouth. Lift up the top side flaps and pull out the feathery gills. Turn the crab over and fold back the tail flap, also called the apron, and pull away from the body and discard. Place crabs in a shallow dish and add enough milk to cover. Soak crabs in milk for 10 to 15 minutes to an hour.

Slice ham into julienne.

Heat pan over high heat with oil. Season flour. Dip crabs in flour, and shake off excess. Saute crabs in hot pan on both sides. Transfer crabs onto baking sheet and place in oven to keep warm.

Pour off fat from skillet. Add 1 tablespoon butter to pan. Add shallots and garlic and saute for 2 minutes. Add julienne ham strips to skillet and saute for 1 minute. Add tomatoes and white wine and reduce. Whisk in butter and chives, salt and pepper, to taste. Serve sauce over crabs.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9666) - from the TV FOOD - NETWORK

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