What’s on Your Plate? Blog Challenge
My talented blog friend, Donna of Retirement Reflections, has teamed up with Deb of Widow Badass to invite all of us to a monthly virtual dinner party. The goal is to spread meal inspirations and share dishes that we have recently enjoyed. Breakfast, lunch, appetizers, dinner, dining in, dining out… all ideas are welcome!
‘Tis the season for fresh soft-shell crabs. I love those floppy, soft creatures. I must brag that I do whip up a sensational sauté soft shell crab.
The crabs need to be cleaned. I leave that to my fishmonger at Fish in Bayport. Remember, I do not measure when I cook. Use your taste preferences to “eyeball” your ingredients.
Melt butter in olive oil. I like to use a heavy iron skillet. The seasoned pan heats evenly` from years of use.
Mix flour, lemon pepper, and dash of salt and fresh thyme into a flat dish. Scramble an egg with a splash of water in another dish. When the butter sizzles, dredge the crab into the egg, the flour, and then into the pan. Let it sizzle until lightly brown, then flip with flat tongs. Remove the crab from the pan onto a warm plate.
Add butter and oil to the pan, roasted garlic and stir until the butter melts. Scrap the brown pieces of crab from the pan bottom to infuse with the butter and oil. Stir in juice of a lemon, a dash of lemon zest, chicken broth and a splash of white wine (not too sweet). Cook down, stirring continually. Add a bit more broth and a tablespoon or so of the flour mixture. Stir as it thickens. Pour over the crab. Garnish with thyme. Served with cold, blanched asparagus with a shallot and lemon dressing and a glass of wine.
Please click over to Deb’s (The Widow Badass) and Donna’s (Retirement Reflections) blogs for their new What’s on Your Plate? Blog Challenge monthly dinner (or breakfast, lunch, or midnight snack) party. Check out the meal inspirations found there and share one of your own.
Enjoy ❤️. Like 👍. Share 😊.
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“If you don’t cook with love, you have to get out of the kitchen.” Florence Messina
Stories Served 
This sounds amazing. I love soft-shelled crab – they’re usually done Thai-style here with chilli jam. I’ve never tried cooking it though… #whatsonyourplate
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Crab cooked any which way sounds good to me. It isn’t something I get to eat very often. Great post, thanks for sharing.
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So fleeting a thing, and yet so delicious.
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I am seriously drooling on my keyboard.
Your sauted crab sounds absolutely incredible.
I swear that I can smell its flavourful aroma from here!
Thank you for joining What’s On Your Plate. Deb & I greatly appreciate it!
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The roasted garlic has my house smelling “homey”.
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Love it I’m going to make it
Thanks
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