Ingredients
For the tomato butter:
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- ½ clove garlic, chopped (any green part removed)
- 2 tomatoes, peeled, seeded and diced
- Coarse salt and freshly ground pepper to taste
- Cayenne pepper to taste
- ¼ pound chilled, unsalted butter, cut into small cubes
- 1 teaspoon chopped parsley
- 1 tablespoon chopped fresh basil
- 1 to 2 drops lemon juice (optional)
For the leeks:
- 2 medium leeks
- Peanut oil for deep frying
For the crabs:
- 8 hotel or 12 prime crabs, cleaned
- Milk for dipping
- Flour for dredging
- 3 tablespoons peanut oil
- Parsley or basil leaves for garnishing
2 servings
Preparation
- Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.
- Turn up the heat and cook until the tomatoes are somewhat dry.
- Season with salt, pepper and cayenne.
- Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).
- Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.
- Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes. Turn over and saute for one-and-a-half to two minutes on the other side. Drain of paper towels.
- Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.
40 minutes
Dining and Cooking