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Finding softshell crabs is going to be impossible unless you happen to be in the Chesapeake Bay, USA, in the months of May through July, but I include it for interest, if nothing else. These little creatures shed their shell during this period and start to form a new one. Caught at just the right time, the whole crab can be eaten, shell, claws and all. The combination of tender meat and sweet briny crunch makes it one of the great delights of eating. SERVES 2 Preparation Time: 15 Minutes |
| 8 medium softshell crabs | 2 cups highly seasoned flour (add 1 heaped tblsp Old bay seasoning or all-purpose seasoning) |
| 1 large egg, beaten | Butter |
Pat the crabs with kitchen roll so that they are totally dry.
Place the seasoned flour in a large ziplock bag. Dip each crab in the beaten egg, then place in the flour bag. Seal the bag and shake vigorously to coat the crabs.
Heat a large knob of butter in a large frying pan until just sizzling. Cook the crabs 2 or 3 at a time (don't crowd the pan), for about 5 minutes on each side, adding more butter as necessary. Remove the cooked crabs from the pan, and place between layers of kitchen roll to soak up any fat.
Serve with a mixed salad and a bottle of light ale, such as Boston lager. Any leftovers are also great cold between 2 slices of brown bread with a dollop of mayonnaise.