I would like to share with you our dinner last night. Soft shell crabs, (an earlier recipe here), the corn on the cob highlighted in our new newsletter (to sign up, go to the upper right hand side of this blog), roasted zucchini with chives and some wedges of Jersey tomatoes. All delicious and quick and easy to do! Recipe for fettuccine will come tomorrow. Happy eating!
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An early summer delight!
It’s the season for soft shell crabs, a personal favorite of mine. After a true Seinfeld episode with Felix from the fish store calling numerous times and yelling at me, I finally got my order delivered. I have to say, it was worth the abuse.
What I did was so stupid simple and so very good, my husband is still talking about them today. That’s the sign of a really good meal – the memorable factor!
Here’s what I did.
SOFT SHELL CRABS
– serves 2
4 cleaned, washed and dried soft shell crabs
Organic buttermilk to cover the crabs
2 tbs. canola oil
1.5 tbs. unsalted butter
Flour to lightly dredge in on a flat plate
Fresh snipped chives to garnish
Lemon wedges
Have your fishmonger clean your crabs before you bring them home. (Put up with the abuse.) Place crabs in a narrow deep bowl to stack them and cover with buttermilk and let them sit for 15-25minutes, turning them once in the middle of the time. Heat the oil until very hot and add the butter. When the butter foam subsides, lift a crab out to drain the buttermilk and dredge lightly in the flour to cover and place in the hot pan. Once all the crabs are in, place a heavier, preferable cast iron skillet, on top of them to weight them down and cook for 3 minutes. Remove the top skillet and turn the crabs over and cook for another 3 minutes, no weight on top this time.
Lift them from the pan, sprinkle chopped chives on top and serve with fresh lemon wedges.
Delish!!! (Notice they didn’t even need any salt or pepper – I think the organic buttermilk was important and of course the quality of the crabs.)
