Welcome to "the Hook"
Each week we send out the Hook to our Subscribers. We provide you Market News, our Fish of the week and a recipe to cook it. Oh yea - and a coupon. If someone has forwarded you this newsletter, you can signup on our website, or on our facebook page here. Welcome to the Hook.Soda City Closed This Week
Let me clarify. Soda City is open. Sea Eagle Market will not be present. We will be there again next week. We are sorry for the short notice!!!Soft Shell Crab Festival
This week is the Soft Shell Crab Festival in Port Royal. The event is located on Parris Avenue in downtown Port Royal from 12pm to 5pm on Saturday. See you there.Shad Roe
The Shad season is ending - the Shad is gone!! We do have some Roe left however. Come and get the last of what we have now... This will be your last opportunity until next February!!Summer CSF
We are currently taking orders for our Summer CSF. Delivery for the Program begins in May. A 2 person package is $495 and a 4 person package is $995.If you have any questions about the program, you can contact the market. Signup for the program is available in the market or online here.
Sexy Fish: Soft Shell Crab
In the United States, Soft Shell Crab are actually Blue Crabs that have just molted their exoskeletons (shells) and are still soft. They must be removed from the water within a few hours or another larger shell will begin to form. The crabs fatten up to make it through the process of molting, rendering soft shell crabs intensely flavorful.
Because the crabs need direct heat to give them their characteristic outer crispness, they should not be boiled or steamed like hard-shell crabs (they'd end up a soggy mess). Soft-shell crabs take only minutes to cook, so they're traditionally pan fried or sautéed, but they do lend themselves nicely to the broiler or grill, as well. From there they can be taken in any direction, from sushi to a salad, but they are most commonly served sandwiched between two slices of bread.
To clean a soft shell crab, cut away the eyes and mouth with a sharp knife or scissors. Fold back one side of the top shell to expose the pale orange gills. Pull away and discard the gills from both sides of the crab. Turn the crab over and fold back the tail flap. Pull it away from the body and discard. The crab is now cleaned.
Like we said - anyone can throw them between two pieces of bread and make a sandwich - but it takes some thought to come up with spaghetti!!!
Soft Shell Crabs ~N~ Spaghetti
Ingredients
- 1 pound spaghetti
- 1/4 cup vegetable oil
- 4 soft-shell crabs, cleaned
- Salt and pepper
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry white wine or white grape juice
- 3 tablespoons capers
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
Directions
- Cook the spaghetti in boiling salted water until al dente. Reserve at least one cup of the starchy pasta water before draining the pasta.
- While the pasta is cooking, heat the vegetable oil in a heavy bottomed pan over medium-high heat. Season the crabs with salt and pepper and place them shell side down in the hot oil.
Note: Since the crab contains pockets of moisture, be sure to place a splatter screen over the pan, as the moisture may cause popping. - Fry for about three to four minutes, or until nicely browned. Flip the crabs over and cook on the other side for another two to three minutes.
- Remove from the pan and let them drain on a paper-towel-lined plate.
- Reduce the heat on the pan to medium and add the garlic and crushed red pepper to the pan. As soon as the garlic starts to brown, add the white wine or white grape juice and stir to incorporate all the bits from the bottom of the pan into your sauce. Add in the capers and continue to cook until the wine is reduced by half. Stir in the butter and then toss the sauce with the cooked spaghetti and parsley, adding in a little of the reserved pasta water if the sauce looks dry.
- Serve the spaghetti topped with the sauteed soft-shell crabs.
