*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 4 SERVINGS-----
    6       tb           Olive oil
    6                    Garlic clove -- thinly sliced
    6       lg           Shallots -- thinly sliced
      1/2   ts           Cumin seeds
      1/4   ts           Celery seeds
      1/4   ts           Crushed red pepper
    1       t            Salt
    1       t            Freshly ground black pepper
      1/2   ts           Sugar
   35       oz           Tomatoes, whole -- packed in
                         -juice, drained & chopped
    1       c            Creme fraiche
    1       c            Flour
    8                    Soft-shell crabs -- cleaned
   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 1/2
   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
   1/2 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. Recipe from Food &
   Wine, June, 1991
   Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING)  On   4 JUN 1995 073117
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