Mountain Cat
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- 12 Apr 2019
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Got Crabs? Almond Meal Battered Soft Shell Crabs
It was soft shell crab season.
Crab On Edge
THE RECIPE
Your fishmonger should clean and prepare your crabs for you. True soft shell crabs will be papery in texture. You do eat the shells (I had to explain this to someone I ate lunch with the day I brought leftovers in). This is the brand new shell the crab develops after he or she has shed the old hard one, in order to grow larger each year.
Dip each crab in egg you’ve beaten to a froth in a bowl (if using).
Spread out almond meal with oregano and peppers, so you can roll it in the mix. Both sides, top and bottom, and edges.
Get some olive oil, coconut oil, or avocado oil going in the skillet. I don’t deep fry these, I simply watch to see when they need turning. Turn heat to medium high, and when a drop of water will cause the oil to sizzle, your crabs are ready for their destination.
Cook, say three minutes a side (make sure they’re no longer translucent), and then flip back over for another 30 seconds on the first side. Remove, serve with lime, which you will squeeze over your crab.
Crab ‘n’ Lime
When you cut them, you will discover in the belly area some green material. That’s the tomale, which has the same equivalent in the lobster. Sometimes you will also discover orange material. That’s roe. Is all good. Trust me. The soft shell is good, too.
If you have leftover crab, cut it up and put it into a salad and take it to work (which is why I had that discussion at lunch that day….)
It was soft shell crab season.
Crab On Edge
THE RECIPE
- Soft shelled crabs
- Almond meal, enough to coat
- 1 egg (optional)
- Oregano flakes
- Red pepper flakes to taste
- Ground pepper
- Cooking Oil, as below
- Lime slices
Your fishmonger should clean and prepare your crabs for you. True soft shell crabs will be papery in texture. You do eat the shells (I had to explain this to someone I ate lunch with the day I brought leftovers in). This is the brand new shell the crab develops after he or she has shed the old hard one, in order to grow larger each year.
Dip each crab in egg you’ve beaten to a froth in a bowl (if using).
Spread out almond meal with oregano and peppers, so you can roll it in the mix. Both sides, top and bottom, and edges.
Get some olive oil, coconut oil, or avocado oil going in the skillet. I don’t deep fry these, I simply watch to see when they need turning. Turn heat to medium high, and when a drop of water will cause the oil to sizzle, your crabs are ready for their destination.
Cook, say three minutes a side (make sure they’re no longer translucent), and then flip back over for another 30 seconds on the first side. Remove, serve with lime, which you will squeeze over your crab.
Crab ‘n’ Lime
When you cut them, you will discover in the belly area some green material. That’s the tomale, which has the same equivalent in the lobster. Sometimes you will also discover orange material. That’s roe. Is all good. Trust me. The soft shell is good, too.
If you have leftover crab, cut it up and put it into a salad and take it to work (which is why I had that discussion at lunch that day….)
