Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout

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This butter sauce is a real keeper. All you need to remember is to keep it warm until you serve it. If it gets cold or if it boils it will break and it won't come back together.
Bring the 2T of water to a boil and whisk the cold butter (which I cut into little cubes slowly into the boiling water. Don't keep the pan on the heat - but keep it warm (maybe in a warmed toaster oven. After sauteeing the crabs, deglaze the skillet with lemon juice 0 then add the butter sauce. It's really, really good. Try it once - it isn't complicated at all once you tried it. This sauce works well for a lot of dishes if you're a fan of lemons like I am. Great with piccata.

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This sounds real good, however this is a really confusing recipe the way it is written. I'd love to make the butter sauce, but I really can't get it straight. It seems to be mixed up with the vegetable part. Is there any way you could re-write this recipe and totally separate the ingredients and directions. I'm giving it a 3 because I can't mentally taste anything except the fried softshell crab.

Thanks, Nolasandy

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For the reviewer who couldn't find the butter sauce in the recipe - this is it.

In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm.

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The instructions for the butter sauce were not clear. To make the lemon herb butter it said: add lemon to deglaze the pan, add the "butter sauce", etc. Nowhere did it say what comprises the "butter sauce". Please explain.