Soft-Shell Crabs Bayou With Yellow Tomato Coulis

• 1/2 cup finely chopped green bell pepper
• 2 shallots, finely diced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 6 large yellow tomatoes, peeled, seeded, and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 8 soft-shell crabs, dressed
• 1/4 cup butter or margarine, melted and divided
• Hot cooked angel-hair pasta

1. Saute green pepper, shallots, and garlic in oil. Stir in tomatoes, salt, and pepper; cook 2 to 3 minutes. Set coulis aside.
2. Combine paprika and next 7 ingredients. Brush crabs with 2 tablespoons melted butter, and coat with seasoning mixture.
3. Cook crabs in a hot nonstick skillet 1 to 2 minutes on each side or until done. Serve on pasta with coulis. Drizzle with remaining butter.

green bell pepper, shallots, garlic, olive oil, yellow tomatoes, salt, ground black pepper, paprika, salt, garlic, onion powder, thyme, ground red pepper, ground white pepper, ground black pepper, shell, butter, pasta

Taken from www.myrecipes.com/recipe/soft-shell-crabs-bayou-with-yellow-tomato-coulis (may not work)