INGREDIENTS
Vinaigrette:
1/4 tsp. salt
Black pepper
1 TBSP. Dijon mustard
2 TBSP. sherry vinegar
1/4 cup corn oil
1/4 cup olive oil
1 clove garlic peeled and minced
2 TBSP. chopped fresh tarragon
2 TBSP. chopped fresh chives
2 TBSP. chopped fresh chervil
Crabs:
4 medium soft-shell crabs
1 TBSP. flour
Salt and pepper, to taste
1 TBSP. corn oil
DIRECTIONS
To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar.
Whisking constantly, slowly drizzle in the corn oil and then the olive oil.
Stir in the garlic and herbs.
Set aside.
Coat the crabs lightly with the flour.
Season both sides with salt and pepper.
Heat the corn oil in a large nonstick skillet over high heat until oil smokes.
Add the crabs top side down; saute 1 1/2 minutes.
Turn the crabs over, lower the heat to medium and saute until browned and cooked through, about 3 1/2 minutes.
Spoon a pool of the vinaigrette into the center of 4 plates.
Pat the crabs dry and place in the vinaigrette.
Serve immediately.
Serves 4.
