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One of the most coveted restaurant dishes in the short season, soft
Shell crab is the most natural flavor of all crab dishes.
Part of the reason is that they are eaten by the complete, Shell and claws, the meat is sweet and full of the taste of the ocean. Soft-
They were caught just before they molested Mei.
In parts of the Atlantic coast, they are usually locked in tanks before they turn over, and in a few days they form a new hard shell. Soft-
Shells are usually sold on site and are shipped in wet coverings.
Pick only those that move a little bit and discard any smell other than briny. . Soft-
The shells can also be frozen and in this case they have been cleaned and ready.
Put them in the refrigerator before cooking to thaw. Soft-
Shells are easy to cook and only take a few minutes in a hot pan.
No more than 4 minutes per side until they change from blue to red and expand.
Chop them up if needed and let the sauce penetrate.
Use ginger, garlic, cumin and cayenne pepper to bake spices in a dry pan and release the fragrance. Because soft-
The shells are tender and can also be fried with garlic, butter and white wine, then chopped and stirred with pasta.
The Crunchier version requires the soft one to be thrown awayshells in all-
Everywhere in crab country
Add some chili or cayenne pepper as a spice.
No more than 4 to 5 minutes, turn once and drain with a kitchen towel.
Steam quickly accumulates in the legs, then breaks and spits out hot oil, so pierce the claws and legs with a pin first. Whether pan-or deep-fried, soft-.
Or sesame bread piled up with coleslaw and mayonnaise or tartar sauce with a little Tabasco sauce or chili sauce. Soft-
Shells can also be dredge directly in the corn flour for rough grinding coating or dipped into tempura batter of flour, egg yolk and club soda for a more moist Asian flavorComplete inspiration.
Season with melted butter, lemon juice and some Tabasco sauce.
After a few minutes, the shell will change color and expand, but the meat inside will absorb the seasoning.