It is soft shell season here on the Chesapeake Bay and I am in heaven. Not those frozen mango crabs that are flown in from Asia, real soft shell Chesapeake blue crabs.
Bring them on and break out the whites.
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I love soft shells. Any special preparation other than pan-fried or deep-fryer?
quote:Originally posted by DoubleD:
I love soft shells. Any special preparation other than pan-fried or deep-fryer?
There are so many ways. There is a Vietnamese restaurant in town that does them in a black bean sauce that is killer. When I make them at home I tend to saute them in butter and a little white wine and garlic. A friend of mine actually makes a picata for them, and I've had them cooked with tomato sauce and served with pasta.
quote:Originally posted by DoubleD:
I love soft shells. Any special preparation other than pan-fried or deep-fryer?
Pan fried.
Just missed the season when last at Black Salt (sigh)
quote:Originally posted by KSC02:
Just missed the season when last at Black Salt (sigh)
They have them here, KSC: imported directly from Maryland...
PH
Well, thanks for the info, PH. Maybe a possible Saturday meal when w+a & DoktaP are in town...
Sautéed or pan fried for me. I've never made them. Are they ready to cook when you get them at the market or do you have to clean them first?
Pretty much ready to go. Dredge and sautee in butter.
Perfect with some champagne.
Perfect with some champagne.
Thanks
I've seen people snip off the eyes/mouth parts but I don't think that's necessary. I eat shrimp heads all the time, same thing.
i clean them before eating
a soft sponge and will try and scrub any grime and dirt off them before dredging and pan frying.
a soft sponge and will try and scrub any grime and dirt off them before dredging and pan frying.
That's not the cleaning I meant, g-man. I understand some parts need to be removed.
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
PH
quote:Originally posted by KSC02:
Maybe a possible Saturday meal when w+a & DoktaP are in town...
Welcomed! You guys have a great weekend.
PH
quote:Originally posted by PurpleHaze:
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
Something about vivisection doesn't appeal to me.
quote:Originally posted by PurpleHaze:
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
clearly, you've haven't been around enuf asian cuisines =)
quote:Originally posted by Board-O:
Something about vivisection doesn't appeal to me.
It's not for the squeamish, for sure. If you have a good fishmonger, he'll do it for you. The trick is to get them in the skillet as soon as possible after they're....dispatched.
quote:Originally posted by g-man:
clearly, you've haven't been around enuf asian cuisines =)
"Enough Asian cuisines," is probably an oxymoron for me. That said, I've got a little more experience than many non-Asians. For more "sensitive" diners, the lack of face makes the concept of eating a soft-shell a little more visually appealing too.
PH
quote:Originally posted by PurpleHaze:
"Enough Asian cuisines," is probably an oxymoron for me. That said, I've got a little more experience than many non-Asians. For more "sensitive" diners, the lack of face makes the concept of eating a soft-shell a little more visually appealing too.
PH
i have afriend who is like that. refuses to eat any meat with the head still on.
I fold up the shell and yank out the gills but basically keep everything else pretty much intact
quote:Originally posted by PurpleHaze:
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
PH -- Grew up in Baltimore and one part of the family runs a large fish distribution in Jessup (at the big fish market there).
What you described is pretty much the prep I am used to.
Re: cooking . . . pan sautéed, or better, shallow pan-fried in a very, barely perceptible flour coating or incredibly light batter makes for an amazing meal
quote:Originally posted by g-man:
clearly, you've haven't been around enuf asian cuisines =)
You clearly don't know PH, my friend quote:Originally posted by Parcival:quote:Originally posted by PurpleHaze:
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
PH -- Grew up in Baltimore and one part of the family runs a large fish distribution in Jessup (at the big fish market there).
What you described is pretty much the prep I am used to.
Re: cooking . . . pan sautéed, or better, shallow pan-fried in a very, barely perceptible flour coating or incredibly light batter makes for an amazing meal
Lets get some shipped up to boston!
quote:Originally posted by Eb56:quote:Originally posted by Parcival:quote:Originally posted by PurpleHaze:
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
PH -- Grew up in Baltimore and one part of the family runs a large fish distribution in Jessup (at the big fish market there).
What you described is pretty much the prep I am used to.
Re: cooking . . . pan sautéed, or better, shallow pan-fried in a very, barely perceptible flour coating or incredibly light batter makes for an amazing meal
Lets get some shipped up to boston!
EB56 . . . when I get home, I'll call my cousin (co-owner of seafood distributor right now). He can next day ship seafood to me on dry ice. We're right in the soft shell crab strike zone right now, so want to figure out what the best option is
quote:Originally posted by Parcival:quote:Originally posted by Eb56:quote:Originally posted by Parcival:quote:Originally posted by PurpleHaze:
Gills/lungs gotta go. Unless you're buying dead, already prepped crabs. For live ones, the eyes/mouth removal gives access to the top gunk that needs to be removed. Not much good eating in that part of the crab anyway.
PH
PH -- Grew up in Baltimore and one part of the family runs a large fish distribution in Jessup (at the big fish market there).
What you described is pretty much the prep I am used to.
Re: cooking . . . pan sautéed, or better, shallow pan-fried in a very, barely perceptible flour coating or incredibly light batter makes for an amazing meal
Lets get some shipped up to boston!
EB56 . . . when I get home, I'll call my cousin (co-owner of seafood distributor right now). He can next day ship seafood to me on dry ice. We're right in the soft shell crab strike zone right now, so want to figure out what the best option is
can us in ny get in on this?
We will have Maryland soft shell crab sandwiches as a feature next week at work.
Had a pair last night francaise style, over linguine. Next week will get a pair fried over some spinach.
quote:Originally posted by mpls wine guy:
We will have Maryland soft shell crab sandwiches as a feature next week at work.
Have you had them before?
PH
Had them last year. Our chef was at Oceanaire here for fifteen years before he came to the club.
quote:Originally posted by mpls wine guy:
Had them last year. Our chef was at Oceanaire here for fifteen years before he came to the club.
Ah... Then I'm sure he knows what to do with a soft shell crab.
I like seasonal foods. Soft shells, truffles, morels, tomatoes, Copper River Salmon etc.
PH
quote:Originally posted by PurpleHaze:
I like seasonal foods... Copper River Salmon...
PH
quote:Originally posted by KSC02:quote:Originally posted by PurpleHaze:
I like seasonal foods... Copper River Salmon...
PH
PH
I love soft shells. Simply prepared and sautéed in butter. Had one as an appetizer at my favorite local Italian Enoteca earlier this week. Absolutely delicious.
quote:Originally posted by PurpleHaze:quote:Originally posted by KSC02:
Just missed the season when last at Black Salt (sigh)
They have them here, KSC: imported directly from Maryland...
PH
Doh! We missed getting over there