Recipe(tried): Soft-Shell Crabs with Creamy Tomato Sauce (using creme fraiche)

SOFT-SHELL CRABS WITH CREAMY TOMATO SAUCE

FOR THE CREAMY TOMATO SAUCE:
6 tablespoons olive oil, divided use
6 garlic cloves, thinly sliced
6 large shallots, thinly sliced
1/2 teaspoon cumin seeds
1/4 teaspoon celery seeds
1/4 teaspoon crushed red pepper
1 teaspoon salt, divided use
1 teaspoon freshly ground black pepper, divided use
1/2 teaspoon sugar
35 oz whole tomatoes packed in juice, drained
1 cup creme fraiche
FOR THE CRABS:
1 cup flour
8 soft-shell crabs, cleaned

TO PREPARE THE CREAMY TOMATO SAUCE:
In a large nonreactive skillet, heat 2 tablespoons of the olive oil over moderate heat for 2 minutes. Add the garlic and shallots and cook, stirring frequently, until the shallots are translucent and the garlic begins to brown, 5 to 6 minutes (don't let the garlic get too brown or it will be bitter).

Stir in the cumin and celery seeds, red pepper and 1/2 teaspoon each of the salt and black pepper. Cook for 1 minute longer.

Stir in the sugar and tomatoes and bring to a boil. Reduce the heat to moderately low and simmer the sauce for 15 minutes.

Add the creme fraiche and simmer for 6 minutes longer. Cover and keep warm.

(The sauce can be made up to 1 day ahead. Cover and refrigerate. Reheat before serving.)

TO PREPARE THE CRABS:
Preheat the oven to 250 degrees F.

On a plate, toss the flour with the remaining 1/2 teaspoon each of salt and black pepper. Pat the crabs dry with paper towels and dredge them in the seasoned flour.

In a large skillet, preferably nonstick, heat 2 tablespoons of the olive oil over moderately high heat. Add 4 of the crabs and cook, turning once, until red and crisp, about 3 minutes per side. Transfer the crabs to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs.

TO SERVE:
Spoon the tomato sauce onto 4 warmed plates and arrange 2 crabs on the sauce on each plate.

Makes 4 servings