Soft-shell Crabs

peanut oil for frying

1 egg

1 cup milk

4 soft-shell crabs

2 cups cornstarch

1 2/3 cups all-purpose flour, divided

cayenne pepper to taste

salt to taste

Heat peanut oil to 325°. Whisk together egg and milk. Mix cornstarch with 2/3 cup of flour, and season with salt and cayenne pepper. Dust crabs in the remaining flour, dip each in the egg wash, and  dredge in the corn/flour mixture. Fry crabs until golden brown, about 3-4 minutes.

Sauce

¼ cup minced shallots

6 peppercorns

2 cups white wine

¼ cup heavy cream

½ cup unsalted butter

1 tablespoon lemon juice

1 teaspoon honey

1 teaspoon hot sauce

salt to taste

Simmer shallots and peppercorns in wine until liquid is reduced to 1/16 cup. Reduce white wine, shallots and peppercorns to 1/16 cup. Add cream and reduce again. Whisk in butter a little at a time to emulsify the sauce. Add lemon juice, honey and hot sauce, and adjust seasonings. Serve over soft-shell crabs with potato salad on the side.