Sautéed Soft-Shell Crabs With Julienne of Cucumber, Country Ham and Shiitake Mushroom With Herb Butt

Ingredients

• 4 tablespoons Lemon juice
• 12 Soft-shell blue crabs, cleaned
• Salt and pepper, to taste
• ½ cup All-purpose flour
• 6 tablespoons Unsalted butter
• 6 Cucumbers, peeled, seeded and cut lengthwise into long thin strips
• ½ pound Shiitake mushrooms, sliced
• ¼ pound Country ham, cut in julienne
• 1 tablespoon All-purpose flour
• 1 tablespoon Butter, softened
• ¼ cup Fish stock
• ¼ cup White wine
• ¼ cup Unsalted butter
• 1 tablespoon Fresh herbs, chopped