Archive for May, 2004

Soft Shell Crabs

Sunday, May 16th, 2004

Soft shell crabs are a seasonal shellfish that should not be missed. They have the unique quality of having juicy sweet meat and a crunchy shell – fabulous. The best seafood chefs will create sublime dishes combining these crabs with sophisticated sauces, and you should try them. But you can also prepare delicious crabs at home; it is easy and very quick.

Buy your crabs the day you will cook them, and have you fishmonger clean them. Dredge you crabs into flour seasoned with salt, pepper, thyme, and perhaps a spicy seasoning like cayenne pepper. Next, dunk crabs into a mixture off egg and milk. Lastly, coat the crabs with breadcrumbs, or for a more crunchy alternative use panko breadcrumbs. Now sauté the crabs in olive oil. Note that you only need about a 1/4 inch of oil, but make sure it is very hot before adding the crabs. Sauté for 1 – 2 minutes per side until golden brown.

Serve your crabs with a wedge of lemon.

A crisp Sauvignon Blanc would be a great wine to serve with the crabs