Softshell Crabs with Chive Sauce
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
salt
freshly ground white |
*
|
| 1 | x |
black pepper
|
*
|
| 4 | large |
crab, soft shell
softshell |
* |
| 2 | tablespoons |
butter
|
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
dijon mustard
|
|
| 1 | tablespoon |
chives
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
salt
freshly ground white |
*
|
| 1 | x |
black pepper
|
*
|
| 4 | large |
crab, soft shell
softshell |
* |
| 3E+1 | ml |
butter
|
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
dijon mustard
|
|
| 15 | ml |
chives
minced |
|
Directions
Combine flour and salt and pepper to taste in plastic bag.
Pat crabs dry and add to flour mixture.
Shake to coat.
Heat but butter in skillet large enough to hold all crabs in 1 layer.
Shake excess flour from crabs.
Place crabs in hot butter and sauté over medium heat until golden and firm, 3 to 5 minutes per side.
Remove crabs to baking sheet and keep warm in a 300℉ (150℃) oven.
Add wine to skillet and cook over high heat, scraping up any browned bits, until wine is reduced by half, 1 to 2 minutes.
Stir in cream, mustard and chives.
Reduce heat to low and simmer until mixture is slightly thickened, 2 to 3 minutes longer.
Taste and season to taste with salt and pepper.
To serve, place 2 crabs on each of 2 plates.
Spoon half of sauce over each serving.
