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
1 lemon
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
Cocktails
Bloody Mary
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
Kinky crush
Xrated vodka, fresh oranges, ginger ale
All shaken & served in the rocks...
