May 2nd, 2010
Softshell Crabs, Delaware Beaches, Maryland Beaches, Recipe, A Delicacy
Every single time I take a bite of a softshell crab I say that I love them better than lobster. When they are cooked right, there is nothing better. So sweet and plump with just a hint of fat. Really, that is how it is.
The softshell crab is a crustacean seafood. You can eat it whole if cooked after molting (shedding) its hard shell.
Crabs grow larger in size and their shells cannot expand, therefore, they shed their exterior and have a soft covering in a matter of days.
This is when they are perfect for eating. I don’t know how many years ago, but I do remember having my brother for dinner and I served him softshells but he really could not eat them. I guess the sight of eating a whole crab, including legs was not the thing for him.
The softshells I got tonight were from Jimmy Lynn’s Seafood Carry Out. They are located at 18226 Coastal Highway, Lewes. Tel. 302-644-9329. I wrote a post on Jimmy Lynn’s back on 7/31/09. If you would like to read it all you have to do is click on July under Archives and scroll down to the date. You can find Jimmy Lynn’s Seafood Carry Out on Facebook, as well.
Jimmy Lynn’s Seafood Carry Out is “home of the crabs with attitude”. Tonight’s choice was delicious. I just dredged them in a little gluten free flour with just a bit of Old Bay Seasoning and sauteed them. They were perfect.
Years ago I got a recipe for softshell crabs over linguine. It was given by Mancini’s located at 907 Coastal Highway, Fenwick Island, Delaware. Tel. 302-537-4224. Website is www.mancinisbop.com. That recipe was so good so here it goes:
Fresh Softshell Crabs over Linguine
4 fresh sofshell crabs
2 tablespoons chopped fresh garlic
1/2 cup flour (seasoned with salt and pepper)
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken stock
2 tablespoons chopped parsley
juice of one lemon
Clean (or have the store do so) the softshells; dredge them in season flour (be generous with flour).
In a large skillet, melt butter. Add olive oil and garlic. When hot, saute softshells until slightly browned on both sides (approx. 5 minutes on each side).
Wheen crabs are browned, add wine, chicken stock and parsley. Saute until sauce thickens.
Finish with a squeeze of lemon.
Serve over linguine.
The above recipe is very good and so easy. Just adjust seasonings to your liking.
Remember to make it your own. Talk to you tomorrow, probably…..
Tags: Carry-out, Delaware Beaches, Dewey Beach, Fenwick Island, Jimmy Lynn's Seafood, Lewes, Mancini's, Ocean City, Recipe, Recipes, rehoboth beach, seafood, Softshell crabs
My mouth is wet from just reading this recipe. I’m going to write it down. Do you think that Piñones crabs will taste the same? Lol. I don’t think so. Wishful thinking. Ours I think, were made to be cooked in a huge “caldero” with yellow rice, tostones, and “habichuelas colorá’s” para ponernos bien goooorrrrddddoooooooooossss.