Soft-Shelled Crabs Meunière

Recipe here.  Please pardon the crummy cell-phone photo.

Making these recently at my best friend’s house in the mid-Atlantic region (during high soft-shelled season) is what gave me the courage to attempt the Sole Meunière.  Yum.  Yum.  Yum.  Soft-shelled crabs are one of my all-time favorite foods.  Paramount is getting the freshest crabs available.  Unfortunately, this is not possible in Central Texas, but my best friend has THE MAGICAL PLACE at her disposal.  A magical place where the crabs are decapitated and de-lunged when you order them.  If you cook them as soon as you get home, they might still be twitching.  Mmmm…

I followed the original recipe pretty closely, but did substitute Wegmans pan searing flour (a GREAT product) for the regular flour in the recipe.  They were, consequently, pretty peppery, but pretty fabulous.

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