Summertime Softshell Crabbies

Yep, its officially summer. I know this because its 91 degrees and muggy as hell in the city- walking around for about 2 minutes until you hit a sweat and then its all hell breaks loose. What gets me through these drenching city summer days? Thats right, soft-shell crabs. These little suckers are super nostalgic for me, one of two dishes my father ever made us growing up- the other one? homemade potato chips… go figure. The season for soft-shell crabs is here as fast as its gone, basically they are young crabs whose shells have yet to harden, and they are entirely edible and majorly delectable. If you are smart enough to keep an eye out for them, they never disappoint. Many restaurants batter them and deep fry them- thats a NO on so many levels. Softshell crabs are delicate, and juicy... why am I frying that? No thankya. If you have never had soft-shell crabs, this recipe is a great way to break em in. Lightly coated in seasoned flour and sautéed to perfection. They don't even need a sauce, thats how juicy they are. Ugh now I'm starving… ready…set...CRABS (hah I couldn't help myself) Lets eat.

Sauteed Softshell Crabs (recipe for 2 people, about 3 crabs each)
6 softshell crabs- from a REPUTABLE source, as goes for all seafood- ask them to clean them.
2 cups all purpose flour
1 tbs freshly ground black pepper
2 tbs Old Bay seasoning
1 tbs garlic salt
1 tsp finely ground kosher salt
Approx. 1/3 cup olive oil (for the pan to sauté crabs)

Step 1: Set a large pan on medium- high heat and add enough olive oil to coat. Prepare your seasoned flour: add flour, pepper, old bay, garlic salt, kosher salt and stir to evenly combine. It seems like a lot, but this is all the seasoning they are going to get, so make sure you can TASTE the seasoning in the flour alone.

Step 2: Lightly dredge your crabs in the seasoned flour, pat off any excess, and place them in the oiled pan. I say no more than 3 at a time. Cook for about 3 minutes on each side, just until the crabs are firm to the touch and turn a nice nearly red color. After the first batch, add enough oil to coat the pan and continue with the last three. Watch for splatters!

Step 3: Lightly pat with paper towels, and serve these babies!

ENJOY!