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Soft-Shell Crabs Bayou with Yellow Tomato Coulis

Yield 4 servings

Ingredients

  • 1/2 cup finely chopped green bell pepper
  • 2 shallots, finely diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 6 large yellow tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper
  • 8 soft-shell crabs, dressed
  • 1/4 cup butter or margarine, melted and divided
  • Hot cooked angel-hair pasta

How to Make It

  1. Sauté green pepper, shallots, and garlic in oil. Stir in tomatoes, salt, and pepper; cook 2 to 3 minutes. Set coulis aside.

  2. Combine paprika and next 7 ingredients. Brush crabs with 2 tablespoons melted butter, and coat with seasoning mixture.

  3. Cook crabs in a hot nonstick skillet 1 to 2 minutes on each side or until done. Serve on pasta with coulis. Drizzle with remaining butter.