| 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 memories. Live Long, Love Often and Eat Well- Bon Appetito Cynthia |
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
| and as always,......remember you can do it! Just read the recipe twice and go slow. |
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| 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 |
| 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)
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
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