New Ideas and Inspirations from the Sierra Mar Kitchen
Thursday, June 26, 2014
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.
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.