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Soft Shell Blueclaw Crab
Great, if you can get 'em. We've got them in the Indian River Lagoon. Good eatin'!!!
Saute up some olive oil with a dab of butter and slide in a couple of julienned garlic cloves with some fresh dill or rosemary needles with a splash of white wine. Saute and reduce a bit. Dice up some fresh basil leaves and mix them in some flour. Dredge the crabs and slide them into the big heavy saute pan for 5 to 8 minutes, flipping them once.
A little French bread, some Caesar salad, and finish that bottle of wine.
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