Soft shell crab season is upon us! I ordered a few from Fresh Direct, to try preparing them at home. After a little web research, I decided to modify a recipe from Cooking Light with items I had at home.
What you will need:
2 Soft Shell Crabs, cleaned.
3/4 Cup Japanese Panko
1/2 tbsp butter
1 tbsp grapeseed oil
1 tsp Old Bay Seasoning
Salt & Pepper to Taste
In a medium-sized bowl, mix panko and old bay. Add salt & pepper to taste. I prefer grinding fresh salt and pepper for a more decadent flavor.
Brush the crabs with a small portion of your grapeseed oil and add the remainder of the oil to your pan. I prefer grapeseed oil to olive oil, as it's better for high-heat cooking and healthier than adding more butter or vegetable oil to the pan.
Huy Fong Chili Garlic Sauce and served with an arugula salad with goat cheese and pine nuts.