Dr. Al Danenberg ● Nutritional Periodontist
May 1, 2022 [printfriendly]
My soft-shell crab recipe does not include any flour, which is typically used to coat these delicacies before they are sautéed. And what a delight they are!
But they are only available for a short period of time. It’s all about timing.
As crabs grow, they must shed their shells, just as a snake sheds its skin to grow. The crab will develop a soft shell underneath its hard shell, then puff itself up to break the hard shell to make room for the new outer skeleton. Crabs that have just shed their hard shells expose a soft, delicate shell that hardens within hours. So, to obtain soft-shell crabs, you must harvest a crab just within the small window of time after it breaks off its old shell and before the new shell hardens.
- 4 Fresh soft-shell crabs
(I remove the gills on the right and left of the crab which are under the top soft shell)
- 1 Beaten egg
- Sprinkle of Himalayan salt
- Grass-fed, grass-finished butter to sauté (approximately 2-3 tablespoons – enough butter when melted to cover entire saucepan)
- Dry soft-shell crabs with paper towels
- Add butter to saucepan and melt on medium heat
- Dip each crab into beaten egg and then place in saucepan to begin sautéing
- Sprinkle salt on surface of crabs
- Sauté for 5 minutes
- Turn over crabs, and sprinkle salt on surface of crabs
- Sauté for additional 5 minutes
- Plate crabs
- If you desire, pour remaining butter in saucepan over plated crabs
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