Soft-Shell Crabs with Creamy Tomato Sauce

Directions

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

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).

Stir in the cumin and celery seeds, red pepper and ½ teaspoon each of the salt and black pepper.

Cook for 1 minute longer.

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

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

Add the creme fraiche and simmer for 6 minutes longer.

Cover and keep warm. (The sauce can be made up to 1 day ahead. Cover and refrigerate. Reheat before serving.)

Preheat the oven to 250F.

On a plate, toss the flour with the remaining ½ teaspoon each of salt and black pepper.

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

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

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

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

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

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