Soft-Shell Crabs With Garlic Vinaigrette

• 1/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons sherry vinegar
• 1/4 cup corn oil
• 1/4 cup olive oil
• 1 clove garlic peeled and minced
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh chervil
• 4 medium soft-shell crabs cleaned
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground pepper to taste
• 1 tablespoon corn oil

1. To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar.
2. Whisking constantly, slowly drizzle in the corn oil and then the olive oil.
3. Stir in the garlic and herbs.
4. Set aside.
5. Coat the crabs lightly with the flour.
6. Season on both sides with salt and pepper.
7. Heat the corn oil in large nonstick skillet over high heat until the oil smokes.
8. Add the crabs top side down and saute for 1 1/2 minutes.
9. Turn the crabs over, lower the heat to medium and saute until browned on the bottom and cooked through, about 3 1/2 minutes.
10. Spoon a pool of the vinaigrette into the center of 4 plates.
11. Pat the crabs dry and place in the vinaigrette.
12. Serve immediately.

kosher salt, freshly ground pepper, mustard, sherry vinegar, corn oil, olive oil, clove garlic, tarragon, fresh chives, chervil, softshell, flour, kosher salt, corn oil

Taken from cooking.nytimes.com/recipes/5406 (may not work)