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A full moon is thought to inspire many things, from romance to werewolves, but what about molting? Combined with seasonal warming temperatures in May and June, lunar influences inspire just such a thing--in blue crabs--providing one of the sea's tastiest delicacies: soft-shell crabs.
Soft-shell crabs, or Callinectes sapidus, are blue crabs that have just emerged from their exoskeleton, or hard shell, a process that allows crabs to grow beyond the confines of their body armor. For a brief period before the shell again hardens, the whole crab (once cleaned) is delectably edible, legs, claws and all.
Soft-shells are harvested on the Atlantic and Gulf coasts beginning in late March or April. Weather allowing, they are available at least through September. Supply throughout the season depends on the weather, with warmer water encouraging the molting process.
Crabs are harvested before the final molt, at the "peeler" stage. Quick transfer to large, water-filled tables allows close monitoring. Over several hours, crabs back out of their shell and become "soft," at which point they are shipped or dressed and frozen.
Soft-shells are sorted by size and sold by the dozen. The most common are "mediums," which measure 3 1/2 to 4 inches across. Other sizes include "hotels," "primes" and "jumbos," topping out with 5 1/2-inch "whales." As the size of the crabs increases, so does the price. Properly wrapped frozen crabs maintain quality for six to eight months.
To prepare a live crab for storing or cooking:
1. Lift the large lateral spines of the shell top (don't worry about pinching; soft-shells are largely defenseless) and scrape off the feathery gills underneath.
2. Remove eyes and mouth parts by making one slice just behind the eyes.
3. Remove fluids from the stomach area by twisting the knife and pulling from the cut made in step 2.
4. Cut away the apron from the underside and rinse well.
Because soft-shells have a light, delicate taste, simple preparations work best. One common method is pan-frying. Dredge the crabs in seasoned flour or a mixture of flour and cornmeal and saute in butter. Cooking is quick, usually three to four minutes per side. Broiling is another good choice. Brush lightly with oil and broil 4 to 6 inches from the heat.
For variety, soft-shell crabs can be dipped in tempura batter and deep-fried or quartered and cooked in stir-fries. They also can be set in a pan on a grill for a welcome taste of the outdoors.
Fried Soft Shell Crabs
1 cup flour 1 cup yellow corn meal
1 teaspoon seafood seasoning (TONY'S)
12 Alabama soft shell crabs, cleaned
fat or oil, for frying
Mix together flour and corn meal & seafood seasoning. Dredge crabs in flour mixture to coat well.
In large fry pan or electric skillet, heat about 2 inch cooking oil to 375 degrees Farenheit. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 3 minutes on each side.
Serves 6 (2 crabs each).
more if you have small crabs.
Served between two slices of white bread.
THIS IS CALLED A SPIDER SANDWICH.
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West Indies Salad,
CREATED JUST 6 MILES NORTH OF SOFTSHELL POINT
bY, BILL BAILEY
This recipe is from SOFT SHELL POINT and very much a delicacy.
1 medium Purple onion chopped
6 oz. vinegar
1 lb. lump crab meat & 1 lb claw
6 oz. ice water
6 oz. vegetable (Wesson) Oil
salt and pepper and a little more pepper.
Spread half of the onion over bottom of a large bowl. Cover with separated crab lumps and then remaining onion. Salt and pepper to taste. Pour oil, vinegar, ice water over everything. Cover and marinate for two to twelve hours. Toss lightly before serving
Serve with saltine crackers
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Steamed Blue Crabs
1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Blue hard crabs
Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs
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Seared Sea Scallops With Black Truffle Vinaigrette
Recipe used courtesy of Matthew Tivy
1 cup homemade chicken stock or unsalted canned stock
2 tablespoons sherry vinegar
1/4 vegetable or corn oil
1 tablespoon white truffle oil
Salt and pepper to taste
1/2 ounce black truffle peelings, canned is fine
Vegetable oil for sauteeing
2 dozen fresh dry sea scallops (not processed) as large as possible
Chopped chives for garnish
In a small saucepan, over medium high heat, boil the chicken stock and reduce until only 1/4 cup remains. Remove from heat and let cool. Transfer to blender and over medium speed add the sherry vinegar, then the vegetable oil and the truffle oil. The vinaigrette should be lightly emulsified with a texture like a very light mayonnaise. Season to taste with salt and pepper. Add the truffle peelings, remove from blender and heat in the small saucepan until hot but not boiling. Set aside in a warm place until ready to serve.
Scallops should be sauteed at the last minute before serving. Heat 2 medium saute pans over high heat. Add enough oil to evenly cover bottom of saute pans (1/8-inch). When the oil just begins to smoke add the scallops (pull pans off the stove when you add the scallops, be careful not to splash the hot oil). Cook the scallops until nicely browned on one side, then and only then, turn them over to the other side. Scallops should have a nicely caramelized color to best bring out their natural sweetness. If the scallops are large, brown the sides also. Cook for a total of 8 minutes, then remove from stove and let sit in the pan for about 1 minute. The juices of the scallops will begin to gather at the bottom of the pan. Now toss the scallops lightly in their own juices (off the heat) and deglaze the pan in this manner. The juices of the scallops will blend with the brown layer stuck to the saute pan, then they will coat the scallops with a shiny, rich glaze.
Divide the scallops onto 4 plates and drizzle them with the truffle vinaigrette. Garnish with chopped chives. If serving as a main course, suggested accompaniments include boiled red potatoes or new potatoes, sauteed greens such as spinach, escarole or broccoli rabe with a touch of garlic and extra virgin olive oil.
Yield: 4 servings as main course, 6 as an appetizer
Prep Time: 20 minutes
Cook Time: 30 minutes
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