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

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Washington Post


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1/2 cup low-fat milk

1/2 cup low-fat buttermilk

4 soft-shell crabs, cleaned (see NOTE)

1/2 cup flour


Freshly ground black pepper

16 tablespoons unsalted butter, cut into cubes

8 ounces whole fava beans, shelled (1/2 cup peeled)

2 ounces haricots verts, trimmed (1/2 cup total after they have been cut into 1-inch lengths)

1/2 cup fresh English peas, shelled (3 to 4 ounces)

6 medium spears asparagus, peeled

1 large shallot, minced (3 to 4 tablespoons)

1 medium clove garlic, minced (1 teaspoon)

1 teaspoon summer savory, chopped (optional)

2 tablespoons vegetable oil

4 teaspoons freshly squeezed lemon juice (from 1 lemon)

Leaves from 1 sprig of tarragon, snipped (1 teaspoon)

Leaves from 2 sprigs of chervil (1 teaspoon)

12 scallions, white parts only (may substitute 1/2 cup roasted pearl onions)

8 long, cylindrical (French breakfast) radishes, cut lengthwise into quarters (4 to 5 ounces; may substitute regular radishes, trimmed and cut into thin slices)

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