After my doctor's appointment, my mom and I went to Sendik's grocery store. There was a sign on the door, advertising soft shell crab. I've only had soft shell crab one other time, and it was at a restaurant in D.C. (I can't remember the name of it). I loved it. I haven't had it since because I've never seen it on a menu and it's also never been in grocery stores (or maybe it has and I just didn't look that hard). Whatever the case, I was very excited about this.
I picked up two of them, and the guy behind the counter was awesome enough to clean them for me.
I didn't really have a recipe to use, which was fine. Life is more fun without a map anyway, right? I didn't use measurements because when I cook, I don't tend to measure things (baking is another story, because it's an exact science). I just adjust stuff until it tastes right. Anyway...I patted the crabs dry with paper towel, then seasoned them with kosher salt and black pepper on BOTH sides (you wouldn't think I'd need to point that out, but you'd be surprised how many people season things on one side and think it's properly seasoned...that is a rant best saved for another day...).
Then, I dredged the crabs in some flour which was also seasoned (I used Old Bay seasoning).
I heated some olive oil (a few tablespoons) in a pan and then sauteed the crabs for about two minutes on each side. I then removed them and added some minced garlic to the hot oil. I turned the heat down some and made sure to keep the garlic moving. You don't want garlic to burn, because it will turn bitter. I added some pinot grigio and brought it to a boil. I turned it down to a simmer until the wine reduced by half and added maybe a tablespoon of butter. I cut some chives from my herb garden, chopped them up finely, and added them to the sauce.
I decided to roast some asparagus, which is my favorite way to eat it. I think it's the most flavorful and probably, the simplest. I removed the tough ends from the stalks, spread them out in a single layer on a cooking sheet, drizzle them with olive oil, and season them with kosher salt and black pepper. I then pop them in the oven for about 25-30 minutes at 350ยบ.
After plating the crabs, I just drizzled the sauce over them. Voila!
Not bad for my first time ever making soft shell crab! It was very delicious!













