Soft-Shell Crabs with Creamy Tomato Sauce

1. In a large nonreactive skillet, heat 2 tablespoons of the olive oil over moderate heat for 2 minutes.
2. Add the garlic and shallots and cook, stirring frequently, until the shallots are translucent and the garlic begins to brown, 5 to 6 minutes (don't let the garlic get too brown or it will be bitter).
3. Stiri in the cumin and celery seeds, red pepper and 1/2 teaspoon each of the salt and black pepper.
4. Cook for 1 minute longer.
5. Stir in the sugar and tomatoes and bring to a boil.
6. Reducei the heat to moderately low and simmer the sauce for 15 minutes.
7. Add the creme fraiche and simmer for 6 minutes longer.
8. Cover and keep warm.
9. (The sauce can be made up to 1 day ahead.
10. Cover and refrigerate.
11. Reheat before serving.
12. ) Preheat the oven to 250F.
13. On a plate, toss the flour with the remaining 1/2 teaspoon each of salt and black pepper.
14. Pat the crabs dry with paper towels and dredge them in the seasoned flour.
15. In a large skillet, preferably nonstick, heat 2 tablespoons of the olive oil over moderately high heat.
16. Add 4 of the crabs and cook, turning once, until red and crisp, about 3 minutes per side.
17. Transfer the crabs to a heatproof platter and place in the oven to keep warm.
18. Repeat with the remaining 2 tablespoons olive oil and 4 crabs.
19. To serve, spoon the tomato sauce onto 4 warmed plates and arrange 2 crabs on the sauce on each plate.
20. Recipe from Food Winei, June, 1991.