Beaufort Twilight Run

Come check out the Oyster Roast for the Beaufort Twilight Run.  Registration for the race ends tonight at 11:59 pm.  Click here for more details on the race and the Oyster Roast.

Sexy Fish:  Soft Shell Crab

 

Our Sexy Fish this week is 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.

Grilled Soft Shell Crab
with Cilantro Salsa

Serves 4

Ingredients

• 1 1/2 cups fresh cilantro leaves
• 2 cloves peeled garlic
• 1 1-inch piece peeled ginger
• 1 habanero or jalapeño pepper, stemmed and seeded, or dried red chili flakes to taste
• 3 tablespoons peanut or olive oil, or neutral oil, like corn or canola Salt and pepper to taste
• Lime juice to taste
• 8 soft-shell crabs, cleaned

1. Start a charcoal fire or heat a gas grill or broiler; fire should be moderately hot and rack 4 inches or less from heat source.
2. Combine cilantro in a blender or food processor with garlic, ginger, chili and oil. Turn on machine and purée, adding a bit of water -- about 1/4 cup or less -- to allow machine to do its work. If necessary, stop machine and scrape down sides. Remove purée to a bowl and add some salt and pepper, then thin with a tablespoon or two of lime juice; taste and adjust seasoning.
3. Sprinkle crabs with salt and pepper and grill until firm, 3 to 4 minutes a side. Serve immediately, with a little cilantro salsa spooned over them.