Softshell crabs - KATV - Breaking News, Weather and Razorback Sports

Softshell crabs

Updated: June 20, 2013 03:24 PM
© Caitlin Santomauro / Bonnier © Caitlin Santomauro / Bonnier
  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>


By Niki Achitoff-Gray

 

Softshell crabs are one of those culinary delights that are virtually impossible to find at any time of year except their designated season.


Come late spring down the East Coast and along the Gulf of Mexico, a mass exodus of blue crabs surfaces from hibernation beneath the ocean floor.


These crabs soon molt, their hard shells temporarily exchanged for a thin skin that's fully edible, and rich in flavor.


Sweet, briny, and incredibly juicy, softshells need little assistance to showcase their unique flavor.


Lightly dusted in flour, salt, and pepper, and pan-fried in lemon and butter, the crabs emerge crisp and golden-brown on the outside, with a succulent interior.


Serve them on a bed of fresh summer salad, or dress them up with a sprinkle of parsley to enhance the crustaceans' briny flavor.


Battered and deep-fried, the crabs beg to be paired with a tangy cabbage slaw and thrown on a sandwich with a dollop of rémoulade.


See five recipes for softshell crabs »

 

 

© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.