SOFT SHELL CRAB PICATTA

4 ea. Soft shell blue crabs
2 oz. Flour
4 oz. Clarified butter
1 oz. Lemon juice
1 garlic clove, peeled and diced
1 oz. Capers
4 ea. Scallions, diced
4 oz. Veal stock
2 oz. White wine
2 oz. Whole butter
2 oz. Heavy cream
Stax seasoning to taste

Remove the face of the soft shelled crabs along with the gills with scissors. Turn the crab over and remove the flap on the underside. Season the crabs on both sides with Stax Seasoning. Lightly flour the crabs. In a hot pan add clarified butter for sautéing. Sauté the crabs in the butter for approximately 30 seconds on each side. Add the lemon juice, fresh garlic, capers, scallions, and veal stock. Deglaze the pan with white wine away from the heat. Reduce the heat and add the whole butter.

Place the crabs in the center of the plate. To the remaining sauce, add the rest of the butter and the heavy cream and heat until emulsified. Pour this sauce over the crabs.