*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 4 SERVINGS-----
    2                    Lemons
    1       c            Flour
    1       t            Pepper
      1/4   c            Olive oil extra-virgin
    8                    Soft-shell crabs -- cleaned
    3       tb           Butter, unsalted
    5       md           Shallots -- chopped
      1/2   c            Wine, white, dry
    2       tb           Capers -- drained
   Using a small sharp knife, peel 1 of the lemons, removing all of the bitter
   white pith.  Working over a bowl, cut in between the membranes to release
   the sections.  Squeeze the juice from the remaining lemon into the bowl of
   sections and set aside. Preheat the oven to 250F. On a large plate, combine
   the flour with the pepper. In a large nonreactive nonstick skillet, heat 2
   tablespoons of the olive oil over moderately high heat. Pat the crabs dry
   with paper towels and dredge them in the flour. Add 4 of the crabs to the
   skillet and cook, turning once, until red and crisp, about 3 minutes per
   side. Transfer them to a heatproof platter and place in the oven to keep
   warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs. Add
   the butter and shallots to the skillet and cook over moderately high heat,
   stirring frequently, until the shallots have softened, 3 to 4 minutes.
   Increase the heat to high, add the wine and simmer until reduced by half,
   about 2 minutes.  Add the reserved lemon sections and juice and the capers
   and stir well.  Place 2 crabs on each plate and spoon the sauce on top.
   Food & Wine, June, 1991
   Submitted By curmudgn@flash.net (SAM WARING)  On   4 JUN 1995 073117
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