One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country--soft-shell crab, especially here on the shores of the Chesapeake Bay. It's soft-shell crab season again, and those of us living here are especially lucky to have the exquisite soft-shell blue crab, whose season begins in May and lasts until July. The flavor is ineffably sweet, its texture a wonderful mix of crispy and soft. Time to enjoy it while we can!
I like my soft-shell crabs as simply made as possible, cleaned (see below) and dipped in flour seasoned with salt, pepper and--a Chesapeake Bay must--some Old Bay spice. You shallow-fry the crabs for 2 minutes or so on each side, until golden brown, in hot oil. That's all there is to it.
Cole slaw is a classic side for fried soft-shell crabs. As a healthier alternative to the traditional cole slaw with mayo, I 'invented' an Italian-style cole slaw: to the usual shredded cabbage and carrots, you add shredded fennel, very thinly sliced red onion and roughly chopped parsley. Dress with a fruity olive oil and lemon juice, and season with salt and pepper. The result is lovely to look at and really refreshing. Unlike other cole slaws, it is best eaten right away.
I like my soft-shell crabs as simply made as possible, cleaned (see below) and dipped in flour seasoned with salt, pepper and--a Chesapeake Bay must--some Old Bay spice. You shallow-fry the crabs for 2 minutes or so on each side, until golden brown, in hot oil. That's all there is to it.
Cole slaw is a classic side for fried soft-shell crabs. As a healthier alternative to the traditional cole slaw with mayo, I 'invented' an Italian-style cole slaw: to the usual shredded cabbage and carrots, you add shredded fennel, very thinly sliced red onion and roughly chopped parsley. Dress with a fruity olive oil and lemon juice, and season with salt and pepper. The result is lovely to look at and really refreshing. Unlike other cole slaws, it is best eaten right away. Of course, "Italian cole slaw" is something of an oxymoron, as cole slaw is not a traditional Italian dish, but I thought I was being awfully clever and original making an old American dish with an Italian accent. Well, as it turns out, I had "discovered America" as they say in Italian. There are already multiple recipes for my 'invention' on the 'net. Ah well...
NOTES: Soft shell crabs are actually just normal blue crabs that are molting their hard shell. They have to be caught and eaten within about four days after molting or the shell will grow back. Crabs only do this in the late Spring and summer months, hence they are strictly seasonal. (See this Wiki article for details.)
There are a number of other ways to fry soft-shell crabs. And even simpler version is simply to fry the crabs in oil or butter, without flouring. (I find this, however, a bit too simple.) Soft-shell crab can also be dipped in egg after flouring, not unlike Angelina's fried vegetables. You can also fry soft-shell crabs like Southern Fried Chicken, soaking the crabs in buttermilk before dipping in seasoned flour. You can also bread them as you would a chicken cutlet. They can be deep fried instead of pan fried if you like, but I find deep frying a bit too heavy and, in any event, less convenient for home cooking. Be careful when you fry soft-shell crabs, by the way, as they are quite 'juicy' and are liable to splatter. Wear an apron and be ready to jump!
Soft-shell crabs are generally sold live and need to be cleaned before cooking by snipping off their 'apron' and face and removing their lungs. Here a video that shows you how. If you find this a bit too brutal or just don't want to be bothered, you can buy them pre-cleaned or ask your friendly fish monger to clean them for you. These crabs are extremely perishable and should be eaten the same day you buy them--a good idea for any seafood, actually.
NOTES: Soft shell crabs are actually just normal blue crabs that are molting their hard shell. They have to be caught and eaten within about four days after molting or the shell will grow back. Crabs only do this in the late Spring and summer months, hence they are strictly seasonal. (See this Wiki article for details.)
There are a number of other ways to fry soft-shell crabs. And even simpler version is simply to fry the crabs in oil or butter, without flouring. (I find this, however, a bit too simple.) Soft-shell crab can also be dipped in egg after flouring, not unlike Angelina's fried vegetables. You can also fry soft-shell crabs like Southern Fried Chicken, soaking the crabs in buttermilk before dipping in seasoned flour. You can also bread them as you would a chicken cutlet. They can be deep fried instead of pan fried if you like, but I find deep frying a bit too heavy and, in any event, less convenient for home cooking. Be careful when you fry soft-shell crabs, by the way, as they are quite 'juicy' and are liable to splatter. Wear an apron and be ready to jump!
Soft-shell crabs are generally sold live and need to be cleaned before cooking by snipping off their 'apron' and face and removing their lungs. Here a video that shows you how. If you find this a bit too brutal or just don't want to be bothered, you can buy them pre-cleaned or ask your friendly fish monger to clean them for you. These crabs are extremely perishable and should be eaten the same day you buy them--a good idea for any seafood, actually.
