We just got in the first soft shell crabs of the season. I have fond memories of eating soft shells on the Gulf Coast as a child. Along with ramps, fava beans and morels, these fleeting delicacies are among my favorite Spring ingredients. Tonight I prepared the soft shells in a light almond batter with Castelveltrano Olive-Padron Pepper Sauce and a variety of Sorrel Leaves from the garden. The acidity from the sorrel leaves pairs perfectly with the salinity of the crab and gentle heat of the roasted padrons.
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