Soft-shell Crab
It's soft-shell crab season! Soft-shell crabs are not a distinct species of crab. It just means the crab was caught when it was molting. The crab sheds its hard shell in order to grow and form a new shell. If the crab is caught during this time the result is the delicacy known as the soft-shell crab. In my region the soft-shell crab is the blue crab native to the Chesapeake bay watershed.
Melanie and I love eating soft-shell crab together. Though, for me it brings back memories of our date that never happened. Before we officially got together I tried to make my move...unsuccessfully. I'm pretty sure if she hadn't canceled the soft-shell crab date we would have started our relationship a year before we actually did. But then I would never have moved to New York. Of course that would mean I wouldn't have had to suffer the heart-ache of a long distance relationship before moving back to DC.
Maybe I should finally believe that she wasn't ready for a relationship at the time of the soft-shell crab date that never happened. I guess I can be okay with my lifetime of happiness starting a year later than it could have. The next time I serve soft-shell crabs I'll try to serve them without bitterness. But if Melanie gets a lemon seed on her crab she'll now know why.
Pan fried soft-shell crab
Ingredients:
1 lemon
If the crabs are alive kill them quickly and humanely by taking a sharp pair of scissors or a knife and cutting the front portion off right behind the eyes. To clean the crab you'll also want to remove the gills that you'll find by lifting up the side flaps. Then flip the crab over and cut off the triangular flap tucked underneath. Remove as much of the yellow stuff that is coming out of the crab as you can easily. It's not necessary to remove all of this. The crab is now ready to cook.
Put a thin even layer of olive oil in a large skillet. Place over medium-high heat. Season the crabs with salt and pepper to taste. Lightly dust in flour, making sure to cover all parts of the crab. Pan fry the crab for about 3 minutes per side, or until the crab turns red and the coating turns golden. Spritz a little freshly squeezed lemon juice on top and serve.
















