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Soft Crab Le Canard

• 8 hotel softshell crabs
• 1 cup white wine
• 2 lemons
• 3 tablespoons butter
• fresh chopped parsley
• ½ pound backfin crab meat
• 2 tablespoons black beans, mashed
• 2 vine-ripened tomatoes
• lemon slices for garnish

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

Serves 4.