Soft Shell Crabs with Tomato and Fresh Basil Sauce- Dianne Rogers/Sid & Dianne's
4 Soft Shell Crabs, cleaned and dried 1/4 Cup Flour seasoned with salt and pepper 3 - 4 Tblsp. Olive oil 2 - 3 cloves of garlic, minced 1/4 Cup dry white wine 1 ripe tomato, small dice or 1 cup canned 5 - 6 fresh basil leaves, julienne 2 Tblsp butter
Pre-heat pan to med - high. Dredge crabs in flour shaking off excess. Add oil to pan. Add crab to pan and saute for approx. 2 -3 minutes per side, until golden. Remove crab from pan, add garlic, saute 1 minute. Add wine, reduce for a minute, add tomato and basil, cooking for an additional 2 - 3 minutes. Add butter and remove from heat. Pour sauce on plates and put crab on top OR...pour a bit of sauce on a kaiser or Challah or Brioche...add lettuce and Vidalia Onion and of course,the crab.