Pan-Fry Soft-Shell Blue Crab w/ Steakhouse Seasoned Diced Potatoes and...

Today's Menu: Pan-Fry Soft-Shell Blue Crab w/ Steakhouse Seasoned Diced Potatoes and Tossed Side Salad

I was at Jungle Jim's Seafood Dept. earlier today and I purchased some beautiful Ocean Perch Fillets, Auhi Tuna Loin Fillet, and some great looking Soft Blue Shell Crabs! Jungle Jim's is the ultimate in grocery shopping! A Seafood, Meat, Deli and Produce Department that's second to none. If your a huge fan of Hot Sauces, like myself, Jungle Jim's is the Hot Sauce Mecca! 4 rows of Hot Sauces from around the World, and some come with disclaimers because they are so hot! I love it! In the Deli it's amazing also. They are one of the top sellers of Boar's Head Meat in the U.S. The Cheese, Salsas, Olive Bar, and fresh made Franks and Hot Dogs it's an endless Deli. While there today I came home with Henning's Two Toned Cheddar, New Zealand 4 Year Old Cheddar, Roth Kase Buttermilk Blue Cheese, Cured Pitted Green Olives, Pineapple Salsa, Black Bean salsa, Gorgonzola Salad Dressing, and Quail Eggs! Food budget for the month is in shambles! You really have to see this place to believe it!

I decided to try the Crab for dinner tonight. It's the first time I've ever made Soft Blue Shell Crab. I found a Pan fried Recipe that I went with, I left the full recipe at the end of the post. You dredge the Crabs in a Seasoning, flour, and Corn Meal mixture. Then frying it in Extra Virgin Olive Oil about 3 - 4 minutes per side. This may have been the first time I prepared Soft Shell Blue Crab but it will not be the last! The Old Bay Seasoning was perfect for the Crab.  The Crabs came out AWESOME! Golden Brown and packed with flavor and the meat was tender and sweet, no sauce needed!

For sides I had Simply Potatoes Steakhouse Seasoned Diced Potatoes and a Tossed Side Salad w/ Gorgonzola Dressing. For dessert/snack tonight Cheese and Crackers. Slices of Henning's Two Toned Cheddar, New Zealand 4 Year Old Cheddar, Roth Kase Buttermilk Blue Cheese on some Triscut's Reduced Fat Wheat Crackers.

Pan Fried Soft Shell Crabs

4 Soft Shell Crabs
¾ cup cornmeal
½ cup flour
1 tsp Old Bay
½ tsp sea salt
1/8 tsp pepper
Canola or Vegetable Oil for frying

*Heat a large saute pan over medium high heat with ¼ inch of oil in the bottom. Using a thermometer, heat the oil to 350 degrees.

*Combine the cornmeal, flour and seasonings together and place on a large plate or wide bowl.

*Immediately before frying the crabs, it is time to clean them. First, hold the crab in one hand and using kitchen shears, cut off the front of the crab, right behind the eyes and mouth. Next, lift one side of the pointed outer shell and remove the feathery gills. Repeat with the other side. Lastly, flip the crab onto its back and remove the flap on its stomach, also known as an apron. That’s it, you’re ready to cook!

*Lightly dredge the cleaned crabs in the seasoning mixture and shake off any excess. Place the crabs in the hot oil belly up, in batches if necessary. Cook for 3-4 minutes a side. Remove from the oil and place on a paper towel to dry. Serve the crab as is with only a wedge of lemon

Soft Shell Blue Crab Facts

*Soft shell crabs are crabs (typically blue crabs) that do not have their hard outer shell. Soft shell crabs lose their shell when they molt during certain months of the year, usually from early May to late July, and are left with only a very thin layer covering their insides. Soft shell crabs are considered a delicacy because they must be caught and eaten (unless killed and frozen) within four days of molting. Just about the entire body of the crab can be eaten whole, and unlike hard shell crabs, you don't have to hassle with picking out the meat.

*Soft shell crabs are simple to clean. All you have to do is rinse them off in cold water, then snip off the front part of the crab just behind the eyes and mouth in order to squeeze out the unwanted guts inside. Next, remove the gills that are underneath the pointy sides of the shell. Finally, flip the crab over and cut off the small tough flap. Rinse one last time and cook or store in plastic wrap in the refrigerator until ready to use.