it’s softshell crab season again, yehey!
i always watch out for these lovely critters, arriving on our shores, er, grocery shelves, i mean, in the green of springtime. i’ve yet to convince my kids to take a bite–they who usually gobble up fried fish and chips, tempura, and other such battered goodies. i just can’t fathom why not.
maybe it has something to do with how they’re prepped, while still alive. i’ll spare you the gory details, but i will say i apologized profusely to each one, and took a deep breath and got into the zone. you know, the me-human, gotta eat zone.
i decided to do a mad-scientist kind of experiment, dipping the crabs into a different crumb mixture in the third stage of deep-fry-batter.
after the crabs were rinsed and “prepped” dip in seasoned flour (salt and pepper, plus cayenne and paprika if desired), then beaten egg, then the breadcrumbs. i dipped two of the crabs in a mixture of plain bread crumbs and ground almonds,
then they were all deep fried.
i’ve decided that i liked them all so much, i’ve declared it a draw. although if you
bribe coax me enough i’d declare the half almond half bread crumb the winner.
i prepared a little bowl of creamy dip of mayonnaise, finely crushed garlic, lemon, olive oil, and aji amarillo for a bit of a kick. substitutes for aji amarillo (yellow pepper paste from Peru): i’d go for anything that is zesty like sriracha, or tabasco, or even ketchup if that’s all you can bear. or even just a spritz of fresh lemon juice! or calamansi! or lime! whew, just. go. get. some. softshell crabs. right. NOW.