can be one of many species of crab, and in the United States, typically blue crab, which, during its molt, is caught and prepared for eating whole, grilled, broiled, dusted with flour, or battered and fried. Soft-shell crabs offer abundant delicate crab flavor without the need to break through and clean them of the hard crab shell. As crabs of differing species grow, they fatten to break through their hard shells and as they are preparing to shed the old one, a new, roomier, and pliant shell grows underneath. The crabs shed their old shells over a period of several hours after which time the supple shell beneath hardens and this molting season occurs from the month of May to October starting with the month’s full moon. A soft-shell crab must be harvested during those critical couples of hours before the new shell becomes rigid. Thus, crabs are caught and held in tanks just prior to the actual molt. The season, although plentiful, is short and in the sister cities of Baltimore and New Orleans, can be found on many a menu.
Ingredients:
6 soft-shell crabs, cleaned
1 cup pecans, toasted and finely ground
1 cup flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tbsp black pepper
1/4 tsp ground thyme
Pinch of cayenne
¼ vegetable oil
¼ extra virgin olive oil
4 tablespoons butter
1 cup dry white wine
Juice of half a lemon
1 serrano chili, finely minced
1 clove garlic finely minced
1 shallot finely minced
4 plum tomatoes finely diced
Salt and pepper to taste
Clean the soft-shell crab. Begin with the crabs right-side up and pare the “face” of each crab from its body with scissors. Remove the pale, beige, finger-like gills from either side of the top by lifting up the soft top shell and pulling the gills off with your fingers. Turn the crab over and remove the narrow, obelisk-shaped shell flap, if a male crab, or wide, triangular-shaped flap, if female. This flap is called the “apron.” Lastly, press just above each claw to remove the bile sacs and then each crab to finish.
To make the seasoned pecan flour, toast the pecans in a 350 degree Fahrenheit over. Spread a single layer of pecans on a baking sheet and toast for approximately 6 minutes until the nuts develop a slight shine as their oil is released. Be careful not to burn them or they will be bitter in taste. Cool, the pecans and process in a food processor into a dust. Combine the pecan flour with the flour, onion and garlic powder, paprika, cayenne, thyme, salt, and pepper.
Pat the crabs with a towel to dry them. Then, lightly dredge them in flour and sauté the crabs in a wide, shallow pan of the combined oil heated to 365 degrees Fahrenheit for between two to three minutes on both sides. Remove from oil and drain crabs on a towel when done.
Place the butter in the hot oil and sauté vegetable till shallots are translucent and finally, plate the crabs and cover with sauce.
