Alvin H. Danenberg, DDS April 11, 2016
I live in Charleston, SC. Early spring is the time when soft shell crabs are available for just a few weeks. Blue crabs slough their hard shell, expand their bodies to grow, and then regrow another hard shell. Soft shell crabs are that in-between time before the shell hardens again. They are a delicacy.
So, here is my Paleo recipe for this delicious food from the sea. I plated them with sautéed bok choy, oyster mushrooms, and chopped garlic.
Paleo Soft Shell Crabs
Ingredients:
2 Tsp Old Bay Seafood Seasoning
1 Tsp garlic powder
3 Tbs arrowroot powder
3 Tbs almond flour
1 Raw egg, beaten
4 Soft shell crabs (properly cleaned)
4 Tbs coconut oil (for sautéing crabs)
Preparation:
- Mix Old Bay, garlic powder, arrowroot powder, and almond flour in bowl
- Beat egg in a separate bowl
- Dry crabs with paper towels and then dip each crab into beaten egg to completely cover crab
- Dip each crab into powder mixture to cover both sides and place aside on plate
- Heat saucepan to medium high heat and add coconut oil
- After water splatters when dripped into heated oil, place crabs into oil to fry (You may need to use a splatter screen)
- Fry about 4 minutes on one side; turn over and cook additional 2-3 minutes until golden brown
- Plate and enjoy (I have plated two crabs with sautéed bok choy, mushrooms, and garlic)