Again, we are in the middle of that time of year when fabulous and delicious seasonal treats are available. But the “season” for so many of these wonderful treats is very short lived (see my last two Blogs). And, unlike some of the other things I’ve discussed here, you are not going to preserve the amazing Soft Shell Crab - well at least most of us won’t.
So get yourself some soft shells, follow the guideline/techniques below - and create your own options.
Following the soft shell crab guidelines, I have posted a few earth and human friendly alternatives to the commercial products we use for everyday activities. I intend to make these alternatives a regular part of this Blog and of my Facebook page. Not only can you save money using some of these alternatives, you can also avoid being bombarded by aluminum, chlorine, chemicals and other additives on a daily basis.
Technique: Soft Shell Crabs
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| Fresh, Live Soft Shell Crabs |
Ingredients
Soft Shell Crabs. We usually go with two whole crabs per person. When feasting on these crabs, you are really not too interested in eating a lot of other sides, so if they are small, go with three per person!
Whole Milk
Seasoned Flour - preferable Wondra Flour
Clarified Butter for frying
Get your soft shell crabs from a good seafood shop. I don’t recommend buying them in supermarkets. The crabs in the seafood shop will be live. They should be prepared very close to when they are cleaned. If you are not comfortable dispatching the crabs (by cleaning them), have your fish monger do it for you, but start preparing them soon for optimum flavor.
Soak the cleaned crabs in the milk. Use enough milk to have the crabs submerged. Let them soak for 30 minutes or so.
In the meantime, make yourself some clarified butter. Clarified butter is very useful for high temperature frying and if you make a batch of it you can keep the unused portion in a jar in your refrigerator for a month or two. If you are not familiar with clarifying butter, the clearest directions I know of are provided here: www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/
While the crabs are soaking, season the flour with whatever you wish. Certainly add some salt and freshly ground pepper. After that, it’s up to you. You can add some heat with cayenne, some smoke with smoked paprika - whatever flavor you want. Don’t over do though. These crabs are delicious with just salt and pepper.
Heat a cast iron pan on medium high and add some of the clarified butter
You want very hot butter in the pan
Lift the crabs from the milk, dredge them in the flour and drop them into the pan. For good sized soft shell crabs allow 2 - 3 minutes per side, flip them over once. Do not crowd the pan.
As the crabs are done, turn them out onto paper towels or bag paper to drain and continue cooking the other crabs. If you have a good number of crabs to cook, you can keep the cooked crabs in a very low oven - but not for too long!
When the crabs are all cooked, serve immediately with lemon wedges. You can offer a simple tartar sauce or an aioli for dipping. Remember all of the crab is edible and delicious. Enjoy!
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| Some Worthwhile "Rules" |
Homestead Made Alternatives
1. Tooth Whitening Toothpaste
(you can certainly alternate this with a commercial paste if you are worried about cavity prevention - but that doesn’t necessarily have to come from toothpaste).
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of water
Put the baking soda in the palm of your hand, add the water until a paste forms. Dip your toothbrush in to the mixture and brush as usual. It takes a little getting used to because we are accustomed to being overwhelmed by flavoring.
2. Wine Glass “Sparkler”
(If you note a cloudy hue on your glasses, this will really revive them)
1 quart of Vinegar
Arrange glasses - stems up - in a dishpan or clean bucket
Add enough vinegar to keep the actual glasses covered
Let the glasses soak for 1 - 2 hours. Rinse. Hand wash in warm water and dry with a lint free cloth. You will be surprised!
3. Dishwasher Cleaner
(Food gets stuck in nooks and crannies and odors linger in dishwashers. Every once in awhile, they need a cleaning)
Make Vinegar ice cubes by filling an ice cube tray with vinegar and freezing
Place 6 cubes in the bottom of the dishwasher and run it - empty - on its highest heat setting. Once a month or so will do wonders.
I hope you try some of these less expensive and healthier alternatives! Share any of your favorites too, please.
Cherish Real Food!
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