Soft-Shell Crab Crostini With Arugula Butter

• 3/4 cup arugula leaves, stems trimmed
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 tablespoon finely chopped chives
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt, more as needed
• 1/4 teaspoon black pepper
• 4 soft-shell crabs, cleaned and patted dry
• 4 half-inch-thick slices country-style bread

1. Finely chop 1/4 cup of the arugula.
2. Combine in a bowl with the butter, chives, garlic, salt and pepper.
3. Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat.
4. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side.
5. Transfer to a paper-towel-lined plate and sprinkle with salt.
6. Preheat the broiler.
7. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes.
8. (Watch carefully to see that they dont burn.)
9. Spread the toasted bread with the remaining butter and each slice with a crab.
10. Thinly slice the remaining arugula and sprinkle on top of each serving.

arugula, unsalted butter, chives, garlic, kosher salt, black pepper, shell, bread

Taken from cooking.nytimes.com/recipes/12543 (may not work)