Soft Crab Le Canard

Ingredients:
• 8 hotel softshell crabs
• 1 cup white wine
• 2 lemons
• 3 tablespoons butter
• fresh chopped parsley
• 1/2 pound backfin crab meat
• 2 tablespoons black beans, mashed
• 2 vine-ripened tomatoes
• lemon slices for garnish

Preparation Instructions:

Saute soft crabs in wine, lemon juice and butter for about 5 minutes on each side. Heat the crab meat until warm in same pan. Place crab meat in mounds into the cavity of the soft crabs. Garnish with black beans, vine-ripened tomatoes and lemon slices. Serves 4.

» Executive Chef Damien Heaney takes great pride in his crab dishes. His preparation of soft crabs is one of the best we have tasted. We think you will agree.

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