Full Moon Specialty: Crispy Soft Shell Crab With Spicy Spring Salad

The first full moon in May marks a special treat and seasonal delicacy...the soft shell crab. Crawling onto menus most often as specials, these sensitive crustaceans can be hard to come by. So why not take matters into your own hands, literally. Today’s recipe provides a chef’s technique for cleaning, flouring and frying up crispy soft shell crabs. We accompany this treat with a spicy salad of mango, cucumber, raspberries, chili and lime. Dig in!

Crispy Soft-Shell Crabs with Spicy Spring Salad

Ingredients For The Crabs:

6 soft-shelled-crabs (When purchasing crabs, be sure they are fresh and still

“ALIVE”.)

3/4-cup clarified butter (see recipe below)

1-cup flour

1-tablespoon Old Bay Seasoning (or combination of garlic powder, cayenne and herbs of choice)

1-teaspoon salt

Pinch of black pepper

2 or 3-limes, cut into wedges

To Prep Prepare The Crabs:

Combine flour and seasonings. Set aside.

Clean Crabs:

Using kitchen shears cut and remove the eyes. Turn over and open. Then remove the mantle on the underside of the belly. Peel back the pointed ends and remove the gills that are directly underneath. Gently rinse the crabs in cold water and pat dry.

To Cook The Crabs:

Generously coat the crabs in the seasoned flour.

Heat half the clarified butter (recipe below) in a large sauté pan on medium heat. When it begins to sizzle, add 3 of the crabs and cook on each side for about 5 minutes until golden brown and crispy. Repeat for the remaining 3 crabs. Season with salt, pepper, and a generous squeeze of fresh lime juice.

Spicy Spring Salad

Ingredients For The Salad:

1-ripe mango, peeled and cut into cubes

1-cucumber, peeled and cut into cubes

1/2-cup fresh raspberries

Juice from 1 fresh lime

1/2-teaspoon cayenne pepper

Pinch of salt

To Make The Salad:

Toss the mango and cucumber with the lime juice and seasonings. Gently stir in the raspberries. Serve with the crabs.

Quick Method For Clarifying Butter, So Your Crabs Won’t Burn:

Melt 1-cup of unsalted butter in saucepan and continue to heat on low simmer for a few minutes, allowing the milk solids and water to rise to the top. As this occurs, gently skim the solids from the surface. Continue to skim the surface of the butter as it is heating. Remove from heat and allow to settle. The remainder of the solids will fall to the bottom of the pan. Gently pour the melted butter through a cheesecloth and strainer to remove the rest of the milk solids. Use your clarified butter for sautéing the crabs without burning. (This can also be used to make pancakes or put on popcorn!)

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