Instructions: Preheat the oven to 400 degrees.

Season the soft-shell crabs with salt and pepper. Rub each soft-shell completely with about 1 tablespoon of the mustard. Crust each soft-shell with some of the herbs, coating each crab completely.

In 2 large oven-proof saute pans, over medium heat, add 1/4 cup of oil to each pan. When the oil is hot, carefully add 3 of the soft-shells to the hot pan, top-side down. Pan-fry for 2 minutes on each side. Remove and place on a parchment-lined baking sheet.

Using a paper towel, wipe out the pan and heat the remaining oil. Repeat the above process with the remaining soft-shells. Place the pan in the oven and cook for 8 minutes. Remove from the oven.

Spoon the risotto in the center of each serving plate. Lay 2 of the soft-shells over the risotto. Garnish with chives.

This recipe yields 6 servings.

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