Soft-shell crabs with tomato compote

Ingredients:

Crabs

• 8 large fresh soft-shell crabs, washed
• Vegetable oil, for frying
• 2 cups polenta
• 1 cup whole milk
• Lime wedges, for serving

Compote

• 1.3 kg medium tomatoes
• 5 tbsp. l. olive oil
• 0.5 tsp coriander seeds
• 0.5 tsp cumin seeds
• 3 cloves garlic, thinly sliced
• 1 tbsp chopped peeled ginger
• 2 tbsp chopped fresh basil and/or cilantro

Preparation:

1. Compote.
   
   Preheat oven to 230°C (430°F). Core the tomatoes and cut them in half crosswise, then squeeze out the seeds. Place the tomatoes, cut-side up, on a baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and black pepper to taste. Bake until the tomatoes are shriveled, about 40 minutes. Cool slightly, then peel the skins. Cut the tomatoes into pieces.
2. In a skillet over medium heat, toast the coriander and cumin seeds for about 2 minutes. Remove from the pan and grind in a spice grinder or chop with a knife. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the garlic and ginger, and cook until the garlic begins to darken, about 3 minutes. Add the tomatoes, ground coriander, and cumin, and season with salt and pepper to taste.
3. Crabs.
   
   Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Place the polenta in a baking dish and season with 2 teaspoons of salt and 1 teaspoon of black pepper. Pour the milk into a bowl. Dip the crabs in the milk and shake off any excess, then roll them in the polenta and shake off any excess.
4. Working in batches, fry the crabs, upside down first, for 3-4 minutes per side. Transfer to paper towels to drain. Wipe out the pan and add fresh oil before frying the next batch.
5. Heat the compote and add the herbs. Serve the crabs with the compote and lime wedges.