Soft-Shell Crabs with Salty Tomato Butter

• Canola oil, for sauteing
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• Sea salt and freshly ground black pepper
• Pinch of ground cayenne pepper
• 1/2 cup well-shaken buttermilk
• Dash of hot sauce
• 4 soft-shell crabs, cleaned
• Salty Tomato Butter (recipe follows)
• 1 lemon, cut into wedges
• 8 tablespoons (1 stick) unsalted butter, softened
• 2 sun-dried tomatoes, packed in oil (substitute: dried and reconstituted)
• 6 fresh basil leaves
• 1 tablespoon coarse or flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• (makes one 4- to 5-inch log or about 1/2 cup)

1. Fill a large skillet with enough canola oil to cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100).
2. Combine the flour and cornmeal in a shallow bowl or plastic bag, season with salt and black pepper to taste and cayenne, and stir or shake to mix.
3. Place the buttermilk and hot sauce in a shallow bowl and stir to combine.
4. One at a time, dust the crabs lightly on both sides with the flour mixture or shake in the bag, then dip into the buttermilk mixture and back into the flour mixture to coat evenly, shaking off any excess flour.
5. Place the crabs in the hot oil and saute for 3 to 4 minutes per side, until golden brown and crispy.
6. Line a platter with a brown paper bag.
7. Remove from the skillet, drain on the platter, and season with additional salt and pepper, if desired.
8. Serve warm topped with slices of Salty Tomato Butter and lemon wedges to squeeze over the crab.
9. Place the butter, tomatoes, basil, salt, and pepper in a food processor or blender and pulse until well combined and blended, stopping to scrape down the the bowl several times as you go.
10. Transfer the mixture to a piece of wax paper, roll it into a log 1 1/2 to 2 inches in diameter, wrap tightly in plastic, and refrigerate until firm, about 1 hour, or for up to 1 week.
11. Slice into thin rounds as needed.
12. For a more traditional preparation, serve the crabs with Horseradish Remoulade (page 117), Herb Tartar Sauce (page 100), or Spicy Cocktail Sauce (page 283) in place of the Salty Tomato Butter.
13. Soft-shell crabs are a seasonal specialty and point of pride on the Outer Banks, and I fell in love with them.
14. My friend Della took me to the little town of Manteo, North Carolina, to go soft-shell crabbing.
15. It was such an adventure!
16. We got on the boat before sunrise and headed out to sea, where the crabbers located their big metal traps and pulled up the crabs.
17. Back on shore, they dusted the freshly caught crabs in cornmeal, sauteed them in a little oil and butter, and served them to us with lemon wedges.
18. I was blown away by the simple preparation and amazing flavorsthe brine of the seawater and the sweetness of the crabmeat were incredible together.
19. I think people often assume that soft-shell crabs are a separate variety; actually, they are blue crabs that are caught and eaten just after they molt their hard outer shells, so the entire crustacean, soft shell and all, is edible.
20. During soft-shell season, usually May and June, busterscrabs that are in the process of moltingseek refuge in protected areas and begin taking in lots of water so their bodies swell up and eventually crack open their outer shells.
21. The males are called jimmies, and the females are she-crabs, sooks, or sallies, depending on how fully developed they are.
22. The window of time for harvesting individual soft-shell crabs is very short; there is about a four-day period between the time a blue crab sheds its outer shell and the soft shell beneath it begins to harden.

canola oil, allpurpose, yellow cornmeal, salt, ground cayenne pepper, wellshaken buttermilk, hot sauce, shell, tomato butter, lemon, unsalted butter, tomatoes, fresh basil, coarse, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/soft-shell-crabs-with-salty-tomato-butter-383669 (may not work)