Pan Sautéed Soft Shell Crabs
2 servings

4 soft shell crabs

Select plum heavy live crabs. Feel the top
of the shell with your fingers. It should feel
very soft and moist. If it feels tough it will
be tough to eat when it’s cooked. Crabs
only have a short time when they are soft
and then their new soft shell will begin to
harden into the protective shell.

You can ask the fish monger to clean the
crab once you select it or you can clean it
yourself. If you clean them you must cut
straight across the eyes then lift up each
side flap of the crab and remove the “dead
man” as we called it-it’s really the gills or
filter system of the crab. Next turn the crab
over and there is a flap on the underside-
pull it up and cut it off-you don’t want to
know what that is-now rinse the crab in
cold water and it’s ready to cook. Having
said all that it’s better to have the fish
monger do the dirty work.

On to cooking these bad boys!!

You will need a sauté pan with a lid or a
splatter guard for protection. These crabs
will splatter hot juices when they sauté so
be careful.

Now put plane white flour in a dish with
some salt, black pepper and a little
cayenne. Mix it well. Dredge the crab in the
flour mixture and tap off the excess. Put
some butter in the sauté pan and melt it
but don’t let it burn. When it’s hot place
the crabs in the butter shell side down first
and sauté until the shell turn red then turn
over and cook on the other side. Drain on
some paper towels.

My father likes to make a sandwich of
white bread, mayo and then the crab on
top. To him it’s the best. I told you it was a
simple dish, very plane and not a culinary
mystery. If you truly like soft shell crabs
this is the only way to eat them-you taste
only the crab-the sweet succulent crab.

I hope you all enjoy your day with your
father in person, long distance or in your

Live Long, Love Often and Eat Well-
Bon Appetito

15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
and as always,......remember you can do it!
Just read the recipe twice and go slow
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
Happy Father’s Day to all you Dads out there-we
always make such a big fuss over the moms-
women-girls-holidays and gifts seem to be geared
to the females and men always seem to be in the
wings never getting a chance to take a bow-be
heard or even listened to.  

Someone once said “if a man screams in the
woods with no one to hear him is he still wrong”
that must have been a women. Yes I’m a women
and I do criticize almost everything a man says
and does-I can probably do it faster and better(all
women think the same way-it’s in our genetic
make up)but on Father's Day-alas only one day-
we pay homage to that special some one.  

He's the man every boy wants to be like, to
emulate his every move,to stand tall, be strong,
handsome, and important.  Every little girl falls in
love with her daddy first and measures all men up
to him.   Dad, you are a very important person in
a lot of peoples eyes and you do deserve this
special day.

Remember-to father a child is not difficult-to take
responsibility for an act of passion-to give of
yourself-your time, your heart and your recourses-
those are the things that make you a real father.
That's what gives you the right to be called some
ones DAD.

I wasn’t sure what to cook for this month but
then I thought the best would be my dad’s
favorite dish which is soft shelled crabs. It’s a
pretty simple recipe, one my mother always fixed
for my father and when she passed away I taught
him how to make it for him self. He lives in Florida
of all places and can’t seem to get “softies” as we
used to call them-certainly not the good Jersey
crabs.   I send a supply of these crabs to him
every month along with my sauerbraten.

Remember as always you can do this just read the
recipe twice and go slow.

-Lets Cook!

       (continued next column)
June 2008