Soft-Shell Crabs With Tomato-Buttermilk Sauce

• 2 medium cloves garlic
• Pan spray
• 1/2 teaspoon ground cumin
• 18 teaspoon crushed red pepper flakes
• 1/4 teaspoon sugar
• 1/2 of a 28-ounce can of no-salt-added tomatoes
• 2 tablespoons plus 1 teaspoon flour
• 1/2 cup nonfat buttermilk
• 4 cleaned soft-shell crabs
• 1 teaspoon toasted sesame oil

1. Mince garlic.
2. Over high heat, heat nonstick saute pan large enough to hold the crabs.
3. Spray lightly with pan spray.
4. Stir in the garlic and cook for 30 seconds over medium heat.
5. Remove from heat, and stir in cumin, red pepper and sugar.
6. Add the tomatoes, crushing them between your fingers before adding to the pan.
7. Simmer for a few minutes.
8. 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.
9. Cook over low heat until mixture thickens.
10. Remove from saute pan, and set aside.
11. Wash crabs and dip into remaining flour, coating both sides.
12. Return pan to medium-high heat, and add oil.
13. 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.
14. Spoon the reserved tomato sauce over the crabs, and cook just to heat sauce through.

garlic, pan spray, ground cumin, red pepper, sugar, salt, flour, nonfat buttermilk, crabs, sesame oil

Taken from cooking.nytimes.com/recipes/3449 (may not work)