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Softshell Crabs with Chive Sauce

1/4 c Flour
Salt, freshly ground whit-pepper
4 jumbo Softshell crabs
2 tbs Butter
1/2 cup Dry white wine
1/4 cup Whipping cream
1/2 tsp Dijon mustard
1 tb Minced chives

Combine flour and salt and pepper to taste in plastic bag. Pat crabs dry and add to flour mixture. Shake to coat.
Heat butter in skillet large enough to hold all crabs in 1 layer. Shake excess flour from crabs. Place crabs in hot butter and saute over medium heat until golden and firm,3 to 5 minutes per side.

Remove crabs to baking sheet and keep warm in a 300F oven.
Add wine to skillet and cook over high heat, scraping up any browned bits, until wine is reduced by half, 1 to 2 minutes. Stir in cream, mustard and chives. Reduce heat to low and simmer until mixture is slightly thickened, 2 to 3 minutes longer. Season to taste with salt and pepper.

To serve, place 2 crabs on each of 2 plates. Spoon half of sauce over each serving.

Makes 2 servings.