Soft-shell Crab with Citrus-Saffron Butter Sauce

Ingredients

• 4 servings freshly asparagus spears steamed
• 5 tablespoons butter cut into pieces
• 1.5 tablespoons chervil fresh italian minced
• 4 servings couscous hot cooked
• 0.5 cup blending flour (Wondra)
• 0.1 teaspoon ground pepper white
• 8 jumbo soft-shell crabs 
• 0.3 teaspoon kosher salt 
• 0.3 cup juice of lime fresh
• 1 cup orange juice fresh
• 0.3 teaspoon saffron threads crumbled
• 1 large shallots minced
• 0.3 cup vegetable oil divided

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk

Directions

1. Bring orange juice and next 3 ingredients to a boil in a medium saucepan; boil over medium-high heat until reduced to about 1/2 cup. Reduce heat to low; whisk in butter, 1 piece at a time, until combined.
2. Remove from heat; stir in chervil, salt, and pepper.
3. Dredge crabs in flour just until lightly coated.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is hot, add half the crabs, top-side down; saut 2 to 3 minutes per side, until golden, adding more oil, if needed.
5. Drain crabs on paper towels, then transfer to a baking sheet in a 200 oven to keep warm. Repeat with remaining oil and crabs.
6. Serve crabs with asparagus and couscous; drizzle with the butter sauce.
7. "Did somebody say citrus-saffron? Sounds like a classic template for Sauvignon Blanc. Compared to light, lean versions from France, Artesa Sauvignon Blanc Reserve ($25), like many American versions, tends to have a bit more creaminess that pairs well with the rich sauted crab. But it will also have plenty of the grape's characteristic herbalness-- a satisfying match with the asparagus, whose unusual taste often makes it a problem-child for wine." --Mark Oldman