Don't you love to grill out? It makes a simple dinner into a party. But you can run out of things you can cook over the coals. If you're getting tired of the endless summer of beef burgers, why not try soft-shell crab for a change? The season for soft-shell crab is usually May to July, so there is still time to throw one on the grill - or saute it in a pan, which is even easier. Soft-shelled crabs have a rich flavor and you only need one per person to make a perfect sandwich. Use a soft Brioche or Challah roll and serve with a side of cole slaw or potato salad and an ear of grilled corn. Yummy! (I realize that my picture is a little blurry - I must have been so excited about eating it that my hand was shaking.)
Soft Shell Crab Burger
Ingredients
- 1 Soft shell crab per person, cleaned (ask your fishmonger to do this for you)
- 1/2 cup seasoned flour (seasoned with salt, pepper, cayenne pepper, celery salt, garlic powder)
- 3 cloves garlic, minced
- 1/2 cup parsley, minced or finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- Red onion
- Tomato, thickly sliced
- Spicy mayonnaise (Mix 1 tablespoon chili paste with !/4 cup mayo)
- Dill pickle slices
- Soft brioche or Challah rolls, one per person
My favorite Chili Paste
Method
Saute the garlic and parsley lightly in the butter and olive oil. Then, simply dust each soft-shelled crab in seasoned flour, shake off the excess flour, and sauté the crabs, top side down first over a medium-high heat for about 3 to 4 minutes per side until the crabs turn a deep orange color. Remove Serve immediately on warmed rolls with slices of red onion, tomato, thin slices of pickles, and spicy mayonnaise.
"The crab that walks too far falls into the pot"
That is making my mouth water!
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