Soft shell crab season is typically from early March to late September, beginning in Florida and working its way up the Atlantic Coast to Maryland. On Long Island, for the months of April & May, we see soft shell crabs at our local fish stores and on menus at local restaurants. They are mostly from Maryland waters and are often featured on Mother’s Day menus. Soft shell crabs are the same species as hard shell crabs; the process is shedding the shell or molting, then leading to the shell hardening, and becoming a hard shell crab.
Soft shell crabs are usually prepared either by frying, sauteing or grilling. Remember, you do eat the entire crab. Here is one of my favorite soft shell crab recipes, sauteed and Francese style. Simple and a delicious way of preparing this delicacy.
Ingredients:
2 soft shell crabs
Flour seasoned with salt and pepper
Olive oil
White wine
Chicken or Vegetable stock
Lemon
Butter
Fresh parsley
Directions
1. Dust 2 crabs with flour, saute in a pan with olive oil
(Cover as they tend to pop)
2. When crabs are brown on one side, turn them over
3. Deglaze with 1/3 cup of white wine and 1/3 cup of stock
4. Squeeze in the juice of 1 lemon
5. Remove the crabs and plate
6. Add a tablespoon of butter to the pan and reduce till sauce is a nice consistency
7. Pour the sauce over the crabs and garnish with fresh parsley
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