Preparation:
Using a small sharp knife, peel 1 of the lemons, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the remaining lemon into the bowl of sections and set aside.
Preheat the oven to 250F
On a large plate, combine the flour with the pepper. In a large non-reactive nonstick skillet, heat 2 tablespoons of the olive oil over moderately high heat. Pat the crabs dry with paper towels and dredge them in the flour.
Add 4 of the crabs to the skillet and cook, turning once, until red and crisp, about 3 minutes per side. Transfer them to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs.
Add the butter and shallots to the skillet and cook over moderately high heat, stirring frequently, until the shallots have softened, 3 to 4 minutes. Increase the heat to high, add the wine and simmer until reduced by half, about 2 minutes.
Add the reserved lemon sections and juice and the capers and stir well. Place 2 crabs on each plate and spoon the sauce on top.
Food and Wine, June, 1991 |
