Monday, May 28, 2012

Soft-Shell Crabs at Home

It's soft-shell crab season. Last year I embraced the short period when the crabs molt at Wondee Siam, but this year I took the homemade route. We snatched up a few at the fish market for $5.99 each. They cleaned them there for us by cutting off the faces :( and bottom carapaces, and removing the lungs from under the top shell. 
We simply dredged each in flour with a pinch of cayenne and old bay, and then fried them in about 1/4 inch of oil for 5-7 minutes on each side until golden brown.
We ate them open faced on toast with a little bit of red pepper aioli, but they didn't really need the bread. Each was meaty and moist in the middle, and crispy brown on the outside. Perfectly crabby.
This was a great send-off meal for my trip to Panama. I'm leaving tomorrow for three weeks, so there won't be much going on here until then. 


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