We are at the leading edge of total deliciousness time for Blue Crab Lovers. Soft shell crab season is about to begin. I’ve already assembled a couple this month and they were unbelievable. Somewhat expensive, but worth every penny. Simple preparation thanks is best. At the end of this article, I will tell you exactly what I did.
This is the time of year when a hard-shelled blue crab becomes a soft-shelled one. Found especially off the gulf coast of Mexico, from Louisiana, and from the colder waters of Chesapeake Bay, these crabs are harvested and kept in tanks, monitored for the moment when they molt their hard winter shells. As the hard shell breaks off — the term often used is that the crabs have “busted” from their shells — the crab is left with a paper thin, vulnerable exterior, more like a skin than a shell. This is when the crabs are removed from their tanks and air lifted to fish markets where they’re sold (usually) live. The season usually lasts from May to July.
Soft-shelled crabs have a rich flavor and thus one per person can make a perfect first course served on a handful of mesclun or a small stack of wilted spinach, or as the centerpiece of a luxurious sandwich (go to when I a tender brioche roll or thick slices of lightly toasted country bread). If the main course, serve two or three crabs per person, depending on the size of the crabs, along with a side that has some texture and bright flavor, such as cole slaw or vinegary French potato salad.
For more, go to – The City Cook
Super Simple Preparation:
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$6.99 PaperbackIngredients
- 4 Soft Shell Crabs (cleaned by your fish monger)
- 1/2 cup white flour
- 3 tablespoons Old Bay Seasonving
- 4 Tablespoons The Oil of your choice
Directions
- Pat dry the Crabs
- Mix the flour and Old Bay
- Dredge the Crabs in the flour mixture. Shake off excess
- Get frying pan and oil–Hot
- Fry Crabs 2 minutes per side
- They should be hot and Cripy
Delicious becausee they are fresh and simply prepared.
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