Soft-Shell Crabs, With Lime Sauce

• 2 limes
• 4 eggs
• 1/4 cup chopped fresh basil leaves
• Course salt and freshly ground pepper to taste
• 1 two-inch piece fresh ginger
• 8 soft-shell crabs ready to cook
• Parsley for garnish

1. Grate the zest of the limes and set aside.
2. Into a bowl, squeeze the limes.
3. Beat together the lime juice and the eggs.
4. Cook the eggs in the top of a double boiler over simmering water, whisking all the time, until they thicken into a sauce.
5. Remove from the heat, add the basil, grated lime zest and salt and pepper and keep warm over the hot water.
6. Grate the ginger.
7. Place the crabs side by side in a steamer, place some grated ginger on top of each crab, and steam, covered for eight minutes.
8. Serve on individual plates.
9. Garnish with parsley and pour some sauce on the side.

limes, eggs, fresh basil, salt, ginger, cook, parsley

Taken from cooking.nytimes.com/recipes/6329 (may not work)