Here's what's on the minds, and menus, of some American chefs regarding softshell crabs.
May 12, 2009
In spring, many a chef's fancy turns to softshells. But what to do with them, beyond the obvious, simple, traditional treatments? Here's what's on the minds, and menus, of some American chefs:
Dean Fearing (Fearing's Restaurant, Dallas): Whips up a cornmeal-buttermilk batter flavored with dijon mustard, fresh sage, and roasted garlic; coats the crabs with it and deep-fries them, then tops them with apricot marmalade and serves with coleslaw.
Gray Kunz (Grayz Restaurant, New York): Breads live crabs with ground pistachios, sweet-potato chips, and shredded taro; panfries in a mixture of oil and butter; garnishes with additional fried pistachios and sweet-potato chips.
Emeril Lagasse (Emeril's, Restaurant, New Orleans): Coats crabs in a mixture of bread crumbs with bits of andouille sausage before panfrying in olive oil.