Name: Soft-Shell Crab Toasts
Total time: 45 min
Yield: 4
Ingredients: Four 1/2-inch-thick slices of country boule, toasted; 1/2 stick unsalted butter, plus softened butter for brushing; 1 large tomato, cut into 8 thin slices; Salt; Pepper; 2 cups all-purpose flour; 8 medium to large soft-shell crabs, cleaned and patted dry; 1 shallot, minced; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons white wine vinegar; 2 tablespoons finely chopped tarragon; 1 tablespoon finely chopped chives; 1 teaspoon Dijon mustard

Step 1

Brush the toast with softened butter and transfer to 4 plates. Arrange two slices of tomato on each slice of bread and season with salt and pepper.

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Step 2

Spread the flour in a shallow bowl and season generously with salt and pepper. In a large skillet, melt the 1/2 stick of butter. Dredge 4 of the crabs in the flour and add to the skillet. Cook over moderately high heat until browned on the bottom, about 3 minutes. Flip the crabs and cook until browned and crisp, about 3 minutes longer. Stack 2 crabs on each toast. Repeat with the remaining crabs.
Step 3

Add the shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Stir in the remaining ingredients and season with salt and pepper. Spoon the sauce over the crabs and serve right away.

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Soft-Shell Crab Toasts

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