SOFT-SHELL CRABS WITH TOMATO-BUTTERMILK SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mince garlic.
- Over high heat, heat nonstick saute pan large enough to hold the crabs. Spray lightly with pan spray. Stir in the garlic and cook for 30 seconds over medium heat.
- Remove from heat, and stir in cumin, red pepper and sugar. Add the tomatoes, crushing them between your fingers before adding to the pan. Simmer for a few minutes.
- Mix 1 teaspoon of flour with a little of the buttermilk to make a paste; then, add the paste to the remaining buttermilk, and stir it into the tomato mixture. Cook over low heat until mixture thickens. Remove from saute pan, and set aside.
- Wash crabs and dip into remaining flour, coating both sides.
- Return pan to medium-high heat, and add oil. When pan is hot, add the crabs, and brown on both sides, allowing 2 to 3 minutes a side, depending on the size of the crabs.
- Spoon the reserved tomato sauce over the crabs, and cook just to heat sauce through.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 5 grams
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