Tuesday

Soft Shell Crab Burgers

Don't you love Spring with the cherry blossoms, and the first hint of really warm sunshine... and the whole glorious summer ahead of us?  Yep, it's time to get the barbecue out!  Grilling 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 line of beef burgers, why not try soft-shell crab for a change?  The season for soft-shell crab is usually May to July, so now is the time to throw one on the grill - or saute it in a pan, if you can't get outdoors.  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  coleslaw or potato salad and an ear of grilled corn. Yummy!

 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 picture is a little blurry - I was so excited about eating this that my hand was shaking!


My favorite Chili Paste


Pan cooking 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 saut√© 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 home-made spicy mayonnaise.

 "The crab that walks too far falls into the pot"

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