Soft-Shell Crab With Lemon Herb Butter And Spring Vegetable Ragout Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon summer savory, chopped

6 medium asparagus, peeled

1 clove garlic, minced

1/2 cup haricots verts, picked and cut into 1-inch lengths

2 tablespoons vegetable oil

1/2 cup fresh English peas, shelled

1 cup butter, unsalted, cut in cubes

Salt and freshly ground black pepper

4 teaspoons lemon juice

12 scallions, white only or use pearl onions, roasted

1 medium shallot, minced

1/2 cup milk

1/2 cup all-purpose flour

1 teaspoon chervil, leaves picked

1/2 cup fava beans, shelled but not peeled

1 ounce butter

2 tablespoons water

1/2 cup buttermilk

8 French breakfast radishes, quartered lengthwise

1 teaspoon fresh tarragon leaves, snipped

4 soft-shell crabs, preferably primes

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