Ingredients

• 
  2 soft shelled crabs, cleaned and ready for use
• 
  ½ lb. unsalted butter
• 
  ½ cup ChileBoss Poblano Verde™, drained
• 
  ½ cup fresh cilantro, chopped
• 
  ½ tsp. fresh chopped ginger root (optional)
• 
  1 cup chicken stock or bottled clam juice
• 
  2 teaspoons. butter plus 2 teaspoons flour to thicken the stock
• 
  1½ cups of all purpose flour
• 
  ½ cup corn meal
• 
  ½ cup canola oil (or more depending on the size of the sauté pan)
• 
  1 tablespoon. of butter

Instructions

For the Butter:
1. 
   Place the room temperature butter, the ginger the cilantro and strained Poblano Verde in a food processor and process until very well mixed.
2. 
   Take a fine strainer and strain the mixture, using a spatula to push it through and onto a piece of wax paper.
3. 
   Then put the mixture in the refrigerator to harden. Once it is hard yet pliable, roll it into a log and put it back into the refrigerator.

For the Sauce:
1. 
   Make a paste of the flour and butter.
2. 
   Heat the stock until boiling, lower the heat and slowly add small pieces of the roux to the stock, whisking all the time to makes sure it is incorporated in the stock.
3. 
   Once the stock is thickening, remove it from the heat and strain it and set it aside.

For the Crabs:
1. 
   Put the oil in the sauté pan and heat it until it is hot.
2. 
   Take the soft shelled crabs and dredge them through the flour mixture, shaking off the excess.
3. 
   Carefully place the crabs into the sauté pan. After they are cooking for about a minute, add the butter.
4. 
   Reduce the heat and continue cooking each side for about 3-5 minutes.
5. 
   Remove them from the pan and place them on a paper towel.

To Serve:
1. 
   Heat the stock and add the Poblano Verde butter. Gently cook it until is a thickened sauce. You might have to add a little flour, but make sure you just dust it into the sauce and wisk constantly.
2. 
   Place the Poblano Verde butter sauce onto a plate and put the soft shelled crab on top.
3. 
   Squeeze fresh lemon juice on top and sprinkle with freshly chopped cilantro.

http://chileboss.com/soft-shell-crabs-with-poblano-verde-butter