1. Combine ingredients for marinade and place in
large bowl with soft shell crabs for at least two
2. In a heavy sauce pan, reduce wine, vinegar and
shallots until only ¼ cup of liquid remains. Add
cream and reduce further until sauce thickens and
coats the back of a spoon (called nape). Remove
from heat and swirl in butter, a few chunks at a
time making sure they are well incorporated. You
may keep the sauce warm if necessary but be
careful that the butter will separate if too hot.
Add chives to sauce and season to taste with salt
3. Sauté crabs in batches over medium high heat
butter about 4 minutes per side. (Keep finished
crabs warm in oven while the rest are cooking.)
4. Make a nest of curly frissée (french curly endive)
or shredded radicchio as a base for the crabs.
Place the crabs on the nest and top with the
sauce. Garnish with chives.