This is how the crab becomes edible in its entirety. If harvested too late, the shell begins to harden, so there is a window of time to catch and prepare them for optimum consistency and flavor.
A softshell crab is at its prime once the hard shell has molted.
Soft crabs are usually harvested from the Chesapeake Bay and known to be a favored delicacy all across the country. The softcrab can then be prepared your favorite way by either baking, frying or you can even sautee in a pan. It usually works best to place them in the refrigerator to allow them to thaw slowly overnight. Add two tablespoons of roasted tomato butter to each plate and garnish with pickled onions.Our soft shell crab is first cleaned, packaged, flash-frozen and prepped for easy cooking once they are delivered.
Season with salt and pepper and toss lightly.ĭivide the asparagus amongst four plates. roasted tomato butter (recipe above)Ĭombine the asparagus and champagne vinaigrette in a baking dish. fresh asparagus, trimmed and lightly steamedġ cup champagne vinaigrette (recipe above)Ĥ cups warm pimiento-cheese grits (recipe above)Ĩ Tbs. Set in a warm place, uncovered, such as on the back of the stove.ġ lb. Slowly whisk in the butter until completely combined. Return to the saucepan and place on low heat. Add the thyme and cream and cook over medium heat until reduced by half, 10 to 12 minutes.Ĭarefully transfer to a blender and blend until smooth. Remove from oven and transfer to a medium saucepan. Broil, stirring occasionally, until charred, eight to 10 minutes. Put the tomatoes, canola oil, garlic, and shallot in a medium oven-proof dish. Use immediately or cover lightly and hold on the lowest heat for up to 10 minutes.ģ Tbs. Add the cheese and pimientos and stir with a spatula until the cheese has melted into the grits. Heat the grits in a saucepan on medium heat for three to four minutes, or until hot through. Use immediately or refrigerate in a tightly covered container for up to two weeks. Remove the saucepan from the heat, leaving the onions in the liquid for 10 more minutes.ĭrain the onions and let cool to room temperature. Add the onions and bring the liquid back to a simmer. Put the wine, grenadine, and vinegar in a saucepan over medium heat, bring to a simmer, and simmer for four to five minutes. Season with salt and pepper to taste.ġ cup dry red wine, preferably pinot noir Whisk in olive oil in a thin stream, whisking constantly, until the vinaigrette emulsifies. Set aside for 10 minutes to mellow the flavors of the shallot and garlic. Plate immediately or keep warm in the oven for up to 10 minutes.Ĭombine the lemon juice, champagne vinegar, shallot, and garlic in a bowl. Place on a baking sheet and keep warm in the oven. Remove the crab from oil, place it on perforated rack, and season with salt and pepper. Slowly and carefully place one crab at a time into the hot oil.Ĭook for four minutes, turn the crab over, and cook for four minutes more. Remove the crabs from the tempura batter, holding them above the batter to allow excess to run off. Heat the canola oil in a medium deep pot over high heat to 375☏.
Soak the crabs in the tempura batter for 10 minutes. Whisk in the flour and cornstarch, making sure there are no lumps. 1 (12-oz.) can of beer, preferably BudweiserĬombine the buttermilk and beer in a large bowl.