What? You Eat the Whole Thing?! Soft Shell Crabs

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It’s that time of year… ah Spring! Tulips, fiddleheads, birds chirping and soft shell crabs!  In season for only eight weeks a year, usually blue crabs in the US, these little beauties are naturally sweet.  Once lightly breaded and sautéed, they are crunchy and satisfying.  I’ve eaten soft shell crabs in restaurants most of my life so I thought I’d give them a try at home.  I grabbed four from Healthy Living Market.  Here’s what I did:

4 blue soft shell crabs cleaned by your fish monger

1/2 cup fine cornmeal

1/2 cup flour of your choice

A few good cracks of coarse sea salt and ground pepper

Just a touch of Bay seasoning

4 tablespoons of olive oil

2 pats of grass fed butter like Kerrygold

Mix cornmeal, flour, salt, pepper and bay seasoning in a shallow dish. Dredge crabs in mixture and be careful to coat all of the crab. Set aside. In a sauté pan, heat up two teaspoons of oil and one pat of butter. Place two of the coated crabs in the pan and cook for about 3 minutes on each side until crispy. Repeat with remaining oil, butter and crabs.
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Now here comes the good part…. Yep, eat the WHOLE thing! No picking through shells just crunch!  I cannot lie, I ate mine for breakfast today…..
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