Soft Shell Crabs

Today we tried a new technique of separating all of the shells from a soft shell crab and then lightly blanching it in sea water, dehydrating it and finally, frying it in clarified butter.  The resulting chips are translucent and crisp with the flavor of crab claws dipped in butter.

I paired those with a play on Old Bay seasoning - in this case a sauce made from fresh bay laurel fruit, celery and ginger and another sauce made from the crab roe and scraps seasoned with mace and allspice.