Soft shell crabs are an east coast delicacy only available during the warmer months. Their crispy texture and rich flavor match up well against the dynamic spices and heat of the harissa aioli. — Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar
Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn't last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible.
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Ingredients: For the Crabs: 4 soft shell crabs 1 egg 2-3 dashes Tabasco sauce 2 cups whole wheat flour (or mixture flour and cornmeal) 1 teaspoon Old Bay peanut oil to fill 1 inch up the side of the pan For the Tartar Sauce: 1 cup mayonnaise juice ...
The entire crab, shell and all can be eaten. Soft shell crabs are just blue crabs who have shed their shell, and are waiting for a new one to grow. When you buy fresh crabmeat, use within a day of purchase. If it's tru;y fresh, crab will have little odor.
Soft Shell Crabs with Scallions recipe. Ready In: 60 min. Makes 2 servings 231 per serving Ingredients: crab, soft shell, mint, olive oil, garlic, red pepper flakes, tomatoes, white wine, scallions, spring or green onions, salt