Crispy Soft-Shell Crabs with Butter Noisette and Aged Balsamic Vinegar

• 6 tablespoons Clarified Butter
• 8 2-ounce soft-shell crabs
• Fleur de sel and freshly ground pepper
• All-purpose flour (for coating)
• 1/4 cup unsalted butter
• 1/4 cup strained fresh lemon juice
• 3 tablespoons minced peeled fresh ginger
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons chopped drained capers
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons seeded, finely diced tomato

1. Preheat the oven to 200F.
2. Heat 3 tablespoons of the clarified butter in a heavy large saute pan over medium-high heat.
3. Sprinkle the crabs with fleur de sel and pepper.
4. Dredge 4 of the crabs in the flour; shake off the excess flour.
5. Add the coated crabs to the clarified butter and cook until golden brown and crisp, about 2 minutes per side.
6. Transfer the crabs to a baking sheet and keep warm in the oven.
7. Wipe out the saute pan.
8. Repeat with the remaining 3 tablespoons clarified butter and 4 crabs.
9. Add the unsalted butter to the saute pan.
10. Stir over medium-low heat until the butter melts and is golden brown, about 2 minutes.
11. Whisk in the lemon juice, ginger, vinegar, capers, parsley, and tomato.
12. Season the sauce to taste with fleur de sel and pepper.
13. Place 2 crabs on each of 4 plates.
14. Spoon the sauce over the crabs and serve immediately.

butter, softshell crabs, fleur, flour, unsalted butter, lemon juice, fresh ginger, aged balsamic vinegar, capers, flatleaf, tomato

Taken from www.cookstr.com/recipes/crispy-soft-shell-crabs-with-butter-noisette-and-aged-balsamic-vinegar (may not work)