Soft-Shell Crab Toasts - Andrew Zimmern

Ingredients

• Four 1/2-inch-thick slices of country boule, toasted
• 1/2 stick unsalted butter, plus softened butter for brushing
• 1 large tomato, cut into 8 thin slices
• Salt
• Pepper
• 2 cups all-purpose flour
• 8 medium to large soft-shell crabs, cleaned and patted dry
• 1 shallot, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons white wine vinegar
• 2 tablespoons finely chopped tarragon
• 1 tablespoon finely chopped chives
• 1 teaspoon Dijon mustard