Soft Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout

Ingredients

• 4 soft-shell crabs, preferably primes
• 1/2 cup milk
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 tablespoons water
• 1 cup butter, unsalted, cut in cubes
• 2 tablespoons vegetable oil
• 4 teaspoons lemon juice
• 1 teaspoon fresh tarragon leaves, snipped
• 1 teaspoon chervil, leaves picked
• 1/2 cup haricots verts, picked and cut into 1-inch lengths
• 1/2 cup fava beans, shelled but not peeled
• 1/2 cup fresh English peas, shelled
• 6 medium asparagus, peeled
• 1 ounce butter
• 1 medium shallot, minced
• 1 clove garlic, minced
• 12 scallions, white only or use pearl onions, roasted
• 8 French breakfast radishes, quartered lengthwise
• Salt and freshly ground black pepper
• 1 teaspoon summer savory, chopped

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