4 soft-shell crabs, cleaned
½ cup all-purpose flour
Salt and pepper
4 tablespoons butter
4 tablespoons vegetable oil, plus more
6 scallions, white part and some of the green, chopped
2 teaspoons minced fresh ginger
Thai Basil Sauce
Season flour with salt and pepper. Dredge soft-shell crabs in the flour, shaking off excess. In a large skillet, over medium-high heat melt butter in oil. When foaming, add soft-shell crabs, top side down, and cook for about 4 minutes, per side, depending upon size of crabs. Remove crabs from pan and drain on a paper-towel lined platter.
Wipe out the skillet with a paper towel, adding 2 tablespoons of oil to the pan. Over medium heat, cook scallions with ginger and stir fry for 1 minute. Return crab to the skillet, adding sauce, as desired, cooking just until heated through. Serve immediately.
Makes 2 servings.