SOFT SHELL CRAB SEASON

Keith D, F&B Director

I live near the largest estuary in the US, the Chesapeake Bay, and when you think of the Chesapeake, you think crabs.  The month of May traditionally starts the Crab season around the Chesapeake for both hard shell and soft shell crabs. One of my favorite things to eat is soft shell crabs, which really are a delicacy in their own right.

Click here for a few facts

softshell

The recipe and picture is by Sous Chef at the Christiana Hilton, Kara Ann Naimoli

Soft Shell crab as the catch of the day at the Hilton Christiana.

Pan seared soft shell crab with old bay wedges and Cajun slaw:

For the crab:
•  3/4 c. Flour
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 1/2 tsp. Old bay
• 2 soft shell crabs (cleaned)
• 1 c. Oil (use your favorite)
●mix seasonings into flour
●toss crabs in flour and knock off excess
● in medium skillet heat oil
● add crab cook for a couple of minutes  and flip over and cook for 2 more minutes. Shells should be bright red and flour golden brown.
For the wedges:
• 1/2 of baked potato (cooked the day before and cut in quarters )
• handful of old bay
● cut half into 4 wedges.
● deep fry until golden brown and toss in old bay

For the slaw:
•  1 bag of shredded Cole slaw mix
• 1/2 c.red wine vinegar
• 1/4 cup oil
• pinch sugar
• 1/4 cup chopped cilantro
• salt and pepper
• pineapple
• blackening/Cajon season
• 1/4 red onion shaved

Garnish:
• 1/2 lemon (grilled till slightly charred )

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