Title: Soft Shell Crabs with Scallions
Categories: Seafood
Yield: 2 Servings
| PHILLY.INQUIRER |
| 4 | | LIVE SOFT-SHELL CRABS |
| 3 | tb | COARSELY CHOPPED FRESH |
| | | MINT |
| 3 | tb | OLIVE OIL |
| 3 | | CLOVES GARLIC FINELY CHOPPED |
| | | HOT PEPPER FLAKES TO TASTE |
| 1 | c | COARSELY CHOPPED TOMAT |
| 1/2 | c | DRY WHITE WINE |
| 1 | c | THINLY SLICED SCALLION |
| | | SALT TO TASTE |
CLEAN SOFT SHELL CRABS,WASH AND PAT DRY.IN A MEDIUM SKILLET,HEAT THE OIL
UNTIL HOT.ADD THE GARLIC AND COOK,UNCOVERED,UNTIL IT BEGINS TO TAKE ON
COLOR.ADD THE TOMATOES,SCALLIONS,MINT AND HOT PEPPER FLAKES,COVER AND COOK
OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES.ADD THE WINE,COV
AND SIMMER FOR 10 MINUTES.ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER
FOR ABOUT EIGHT MINUTESIN ALL.( FOUR MINUTES ON EACH SIDE) SERVE THE CRABS
AT ONCE ON HEATED PLATES.MAKES TWO SERVINGS.