Soft Shell Crab

Hi Everyone, it's a great time of year!  Leaves are coming out, bulbs are blooming and life is renewed.  Last week at the fish market, I was reminded of another reason to be happy about spring; soft shell crab!   This wonderful delicacy is only available during April and May when the crab sheds it's old shell, so you can eat the whole juicy thing!  I prepare them in the same way that I like to cook seafood in general, that is, dredged in cornmeal or flour and salt and fried quickly in HOT oil.  If the oil is hot enough, the food is not in the oil for long and doesn't absorb a lot.  Make sure to have the person at the store clean them for you so they are not alive when you bring them home.  If you like more batter, the method is to dredge the item in flour, then dip in beaten egg and then run through bread crumbs.  The flour gives the egg something to cling to and the egg enables the bread crumbs to stick.  Either way make sure the oil is hot so the crab will be crisp on the outside and tender and juicy in the center.  I cook them about 2 to 3 minutes on each side.   Mmmmmm, they are so good because you are getting all of that wonderful crab flavor without having to work for it!  A definite win/win.  Enjoy xo