Crispy Soft Shell Crabs

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 small Spanish onion, finely diced
• 1 small red bell pepper, finely diced
• 2 cloves garlic, finely chopped
• 1 cup fresh or frozen corn kernels
• 1 cup drained canned black-eyed peas, rinsed and drained again
• 1 cup fresh or frozen lima beans, blanched (see page 249)
• 1 ripe beefsteak tomato, halved, seeded, and diced
• Kosher salt and freshly ground black pepper
• Finely grated zest of 1 lemon
• 2 green onions, green and white parts, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 3/4 cup Wondra flour
• Kosher salt and freshly ground black pepper
• 8 medium soft shell crabs, cleaned
• 8 tablespoons canola oil
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 teaspoon finely grated lemon zest
• Juice of 1 lemon
• 3 tablespoons chopped fresh dill

1. To make the succotash, combine the butter and oil in a large saute pan over high heat and cook until the butter is melted and begins to sizzle.
2. Add the onion and red pepper and cook until soft, about 4 minutes.
3. Add the garlic and cook for 30 seconds.
4. Stir in the corn and cook for 2 minutes.
5. Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
6. Remove from the heat and stir in the lemon zest, green onions, and parsley.
7. Keep warm.
8. To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper.
9. Pat the crabs dry with paper towels and season with salt and pepper on both sides.
10. Heat 2 tablespoons of the oil in a large saute pan over high heat until the oil begins to shimmer.
11. Dredge 2 of the crabs on both sides in the flour and tap off the excess.
12. Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total.
13. Wipe the pan out with paper towels and repeat with the remaining oil and crabs.
14. Place 2 crabs on each of 4 plates and tent loosely to keep warm.
15. Wipe out the pan with paper towels and return to the stove over medium heat.
16. Add the butter and cook until it begins to turn a medium brown color, about 3 minutes.
17. Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
18. Pour the sauce over the soft shell crabs and serve the succotash on the side.

unsalted butter, canola oil, onion, red bell pepper, garlic, corn, blackeyed peas, beans, tomato, kosher salt, lemon, green onions, parsley, wondra flour, kosher salt, shell crabs, canola oil, butter, lemon zest, lemon, dill

Taken from www.epicurious.com/recipes/food/views/crispy-soft-shell-crabs-382757 (may not work)