Yep, I’m thinking THAT got your attention didn’t it?! However, if you are looking for juicy gossip you’ll have to look elsewhere. Because when I say what to do when you have crabs…I mean the soft shell kind!
The Fashion Mister and I spent the day down in Williamstown, across the bay from Melbourne. We went to watch the young man we had sponsored at our football team for 5 years, play against our second string team. If you’re not familiar with the footy ground at Williamstown, it is absolutely right on the edge of the coastline with a bit of a view back toward Melbourne.
Usually, footy at this ground is tough going for fans because of the wind and often the rain. Luckily, today we managed to keep from freezing. I had promised Cameron I would cheer for him not Collingwood but The Fashion Mister and RaRa cheered for the Mighty Magpies.
As a treat for braving the cold, when we got home I made, for the first time ever, soft-shell crab for The Fashion Mister. The photos aren’t so great but the crab was pretty darn good if I do say so myself!
- 4 soft-shell crabs
- 1 egg
- salt and pepper
- We have a deep fryer – so I turned it to 190 C and let it heat up while preparing the crabs.
- Using kitchen shears, cut off the eyes and face of the crab (if you leave them they are bitter).
- Turn crab upside down, lift the apron and snip it off with the shears (the male apron is thinner and more pointed, the female apron is larger and more rounded).
- Turn right side up and lift one side of the shell – remove the gills (also called dead mans fingers – they are inedible). Then repeat on the other side.
- Place flour in one bowl – add salt and pepper to taste (you can also add a bit of dried chilli if you want to make it spicy).
- Crack egg into second bowl and add a small amount of milk – mix well.
- Dust and coat the crab in the flour, then into the egg mixture and then back into the flour.
- Place crabs into the oil and cook for 7-10 minutes.
- Drain on paper towel
- Serve with a salad and some aioli. One crab each as an entrée or The Fashion Mister and I split them for a main!
Sorry the pics aren’t very clear. There were a few of removing the gills to show you how but they were impossible to see. If you’ve never prepared soft-shell crab, just have a look online, that’s what I did!
They turned out great. AND, we have four more for another night!
Highly recommend opening a nice Sauvignon blanc to go with.
- ‘Tis the Season…for Soft Shelled Crabs (savannahbest.wordpress.com)
- Softshell crab season in the Lowcountry equals some real good eatin’! (southbyse.com)
- An Ode to Soft Shelled Crab and to Chef Chris DeNello (savannahbest.wordpress.com)
- Crab Salad with Pear and Hazelnuts (cheftoponkumer.wordpress.com)