Soft-Shell Crab Toasts

• Four 1/2-inch-thick slices of country boule, toasted
• 1/2 stick unsalted butter, plus softened butter for brushing
• 1 large tomato, cut into 8 thin slices
• Salt
• Pepper
• 2 cups all-purpose flour
• 8 medium to large soft-shell crabs, cleaned and patted dry
• 1 shallot, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons white wine vinegar
• 2 tablespoons finely chopped tarragon
• 1 tablespoon finely chopped chives
• 1 teaspoon Dijon mustard

1. Brush the toast with softened butter and transfer to 4 plates.
2. Arrange two slices of tomato on each slice of bread and season with salt and pepper.
3. Spread the flour in a shallow bowl and season generously with salt and pepper.
4. In a large skillet, melt the 1/2 stick of butter.
5. Dredge 4 of the crabs in the flour and add to the skillet.
6. Cook over moderately high heat until browned on the bottom, about 3 minutes.
7. Flip the crabs and cook until browned and crisp, about 3 minutes longer.
8. Stack 2 crabs on each toast.
9. Repeat with the remaining crabs.
10. Add the shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute.
11. Stir in the remaining ingredients and season with salt and pepper.
12. Spoon the sauce over the crabs and serve right away.

country boule, unsalted butter, tomato, salt, pepper, flour, softshell crabs, shallot, extravirgin olive oil, lemon juice, white wine vinegar, tarragon, chives, mustard

Taken from www.foodandwine.com/recipes/soft-shell-crab-toasts (may not work)