Soft-Shell Crabs with Garlic-Herb Vinaigrette

• 1 ripe tomato
• 3/4 cup Vinaigrette
• 1 clove garlic, peeled and minced
• Small pinch cayenne
• 4 soft-shell crabs
• Superfine flour, such as Wondra
• 2 teaspoons corn oil
• 1 1/2 teaspoons chopped fresh chervil
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh basil
• Two 10-inch nonstick skillets

1. 1 Peel and seed the tomato.
2. Cut it lengthwise into 1/4-inch-wide strips.
3. Set aside.
4. 2 Put the vinaigrette in a bowl and whisk in the garlic and cayenne.
5. Set aside.
6. 3 Just before cooking, clean the soft-shell crabs: Pull off the underbelly flap and gills and cut off the eyes.
7. Put a little flour in a tea strainer and sift just enough over the crabs to lightly coat both sides.
8. 4 Put 1 teaspoon of oil in each skillet and place over high heat.
9. When the oil is just smoking, add 2 crabs to each pan.
10. Saute until brown and crisp, about 1 1/2 minutes per side.
11. 5 Stir the herbs into the vinaigrette.
12. Spoon about 2 tablespoons onto the center of 6 dinner plates.
13. Use the back of the spoon to spread the vinaigrette into a 6-inch circle.
14. Arrange strips of tomato in a circle, spoke-fashion, with half of each strip in and half out of the vinaigrette.
15. 6 Split each crab in half and place over the vinaigrette.
16. Serve immediately.

tomato, vinaigrette, clove garlic, cayenne, crabs, flour, corn oil, chervil, fresh chives, tarragon, fresh basil, nonstick skillets

Taken from www.cookstr.com/recipes/soft-shell-crabs-with-garlic-herb-vinaigrette (may not work)