Yes folks, that time of the year is upon us. The exciting harvest of spring leading us into the glorious summer and the big news - soft shell crabs are here. For those who are not familiar with the soft shell crab, chances are you have probably had them in another form. The most common variety here in the U.S. is the blue crab, and once a year the blue crab sheds it's shell in order to grow a new, larger, one. The short window of time before the new shell hardens is what gives the crab it's name: the soft shell. For many, this an exciting time of the year as soft shell crab fans are almost fanatical when it comes to the opportunity to enjoy this delicacy. If you have not had a soft shell crab I encourage you to come in and give them a try . If you have a friend you know that loves them, they will certainly be in your debt for inviting them along.
For my money, I prefer the soft shell to be flash fried in a light tempura batter. The crisp tempura adds an essential texture that is easily lost when the crabs are sautéed. The crust acts as housing allowing the crab to steam itself from the inside in a matter of seconds. The result, a crunchy exterior with a tender succulent meaty interior. I promise one bite and you'll find yourself a member of the fanatical soft shell fan club! We will feature soft shells on the Old Granary menu in the weeks to come and we'll change the presentation using fresh seasonal ingredients so you can experience a new version of this fantastic spring dish with each visit.
Stephen