Serving up soft shell crabs
We are in the kitchen with Adrienne and Harry Tassou from Olivia’s Mediterranean Cuisine in Gettysburg. We are serving up soft shell crabs.
For more information: www.olivias.biz
Soft shell crabs
Also known as “softies”
Soft shell crabs is a culinary term for crabs which have recently molted their hard shell and are still soft.
Before eating you must first remove mouth parts, gills, & the abdomen. Rinse & pay dry.
Maryland’s soft shell season runs mid May thru September
Stuffed soft shell crabs
Fresh soft shell crabs topped w our crab imperial and baked a perfect golden brown- served along w garlic smashed potatoes & steamed veggie blend
Crispy fried "softies" sandwich
Served on a homemade roll along w crisp lettuce leaves (no iceberg!), fresh sliced tomatoes(preferably local or eastern shore), mayonnaise, salt, pepper, & old bay to taste..
1-clean crabs & pat dry
2-dust w flour, salt, pepper, & old bay
3-dip in egg wash
4- dip back into flour mixture
5- deep fry @ 350* F 1-2 minutes per side
Serve along w tartar sauce & fresh lemon
* for a tasty gluten free alternative, replace the flour w corn meal or corn flour. Also substitute the bread w a corn tortilla
Soft shell crab piccata
2 soft shell crabs (cleaned)
1 oz capers
8oz chicken stock
4 artichoke quarters
2 oz butter (real butter unsalted)
1 tblsp fresh chopped dill
2 garlic cloves chopped
Roux- a mix of 2oz flour & 2oz margarine
Vodka, Bloody Mary mix, fresh squeezed limes
Shake together and serve on the rocks...
Endless garnishing possibilities- celery, carrots, tomatoes, pickles, peppers, lettuce, kale, olives, etc...
Rim the glass w old bay seasoning
Xrated vodka, fresh oranges, ginger ale
All shaken & served in the rocks...