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re: Best Soft Shell Crabs?
Posted on 9/19/08 at 3:17 pm to osunshine
Posted on 9/19/08 at 3:17 pm to osunshine
quote:
I know how to make them myself since I grew up spending my summers on Mobile Bay but at this point on my life I just want to be waited on and served excellent food & wine.
I concur. You did say sauteed in the original post. I don't believe I have found a sauteed soft shell in LA. Most, including Jubans, dunk them in a bad fish batter and overcook them. Then they sauce them to cover the freezer burn.
1
Posted on 9/19/08 at 3:26 pm to BigAlBR
quote:
You did say sauteed in the original post.
Yes, I like to dredge mine in a a little seasoned flour, shake it off real well, and sautee in a little of butter/olive oil, and then top with some capers, lemon juice, fresh parsley and some times with about a teaspoon of Frangelico.
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