Soft-shell Crab and Corn
We had the most spectacular meal last night. I'm not bragging about my culinary expertise, it just that time of year that we get the most beautiful ingredients and it's impossible to make something less than fabulous unless you fiddle with it too much. I know that unless you are fortunate enough to live on the coast that soft-shell crabs are not an option, but if they are here's perfection. Dip soft-shells in milk or buttermilk and dredge in a mixture of half flour and half cornstarch, seasoned with a good amount of salt and black pepper. Dust off excess and carefully place shell side down in about an inch of hot oil. Sauté for about four minutes before turning and cooking same amount of time on the other side and remove. While the crabs are draining on a rack, brown some butter, add a couple of tablespoons of capers and and juice of half a lemon. Drizzle the crabs with some of the brown butter and capers and experience crab heaven! I served these with white corn and tomato salad and roasted okra with baby vidalia onions. It doesn't get any better folks and FYI, I credit one of my culinary idols, the incomparable Miss Edna Lewis for inspiring this version of soft-shell crabs.