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A New Way with Soft Shell Crabs

Grilled soft shells and all the fixin's...

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I am a huge fan of soft shell crabs. I live for when they’re in season – usually from May through September, depending on where you are on the east coast.  I’ve had them pan-fried, deep-fried, on sandwiches, and even in a delicious pasta that Mark Bittman made famous in the New York Times last year.  But a few weeks ago, my husband surprised me with a dinner of grilled soft shell crab tacos, and I was completely amazed.  This was their best iteration yet – the warm corn tortillas were a perfect vehicle for bringing the luscious, smoky, sweet crab goodness to your mouth, and the tart avocado spread that he made with fresh lime juice, cilantro, oil, and salt brought all of the flavors together.  With a side of grilled corn on the cob and grilled scallions, I was in soft shell heaven.  This is just one reason, among many, why I married a chef! 

Do you like soft shell crabs?  What’s your favorite way to cook and eat them?


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  • Luv2cook25 | 06/20/2009

    Can you share your husband's recipe? I would love to make this for Father's Day.

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    dabneyg | 06/18/2009

    I just called Monterey Market and they have them, but they said that availability is pretty tight right now - they should become more plentiful in the next couple of weeks. (Theirs are coming in from Maryland, btw).

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