Crabs
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In Southern California soft shell crabs are commonly served in sushi
bars where they are very popular. They may also be seen in specialty
seafood restaurants but not much elsewhere. Along the Southeast Coast and
the Gulf Coast they are served more generally.
Soft Shell Crabs should, like any other crab, be purchased live but in many
areas they can only be had frozen. If frozen, thaw in cold running water just
before cooking.
- With kitchen shears cut off the face of the crab just behind the eyes.
This will kill live crabs immediately.
- Pry up one side of the carapace and pull out the spongy gills (dead
man's fingers), then do the other side.
- Turn the crab over and pull the apron (tail) away from the body and
break it off.
- The crabs will now generally be lightly dusted with flour and pan fried
or deep fried and eaten whole with some sort of seasoning.
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