I love soft-shell crabs, but I had never cooked them before. So, when I was at the fish market getting salmon for the oil-poached fish recipe, I was very excited to see the little critters in the case. And when I saw the price, I was glad that my husband and daughter do not like crabs! This was a great preparation and came together so easily-- I wish that I had access to softshells year round-- ICDOCEAN, I am so envious! The spicy tartar sauce was great and I used avocado instead of the ripe tomato-- we won't see those for a while now...
