Wednesday, May 29, 2013

Soft Shell Crabs

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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