When I was in New Orleans recently I saw soft shell crabs on a lot of menus. It is a hard dish to create at home because the best way to prepare them is by battering and deep frying and not over cooking the precious crustaceans. Soft shell crabs are difficult to find in retail stores because they really need to be alive so you know they are fresh and you have to know how to clean them. I won’t get into how to clean them here, but I will say that it probably isn’t the most humane. Soft shell crabs are a delicacy and if you aren’t up to the task of cooking them at home, look for them on restaurant menus while they are in their short season.
If you know me then you know I have a lot of unique ingredients laying around that I have photographed for the preppings.com website. The crabs themselves needed to be photographed so I took this opportunity to create a dish with a simple fresh salsa and an aïoli with ingredients I had. I fried the soft shell crabs with an egg wash and then a flour and cornmeal mixture. The aïoli was made with Lemonade Lemons and Guaje Seeds (pictured above). For the salsa I used Mandurian Cucumbers and Zapotec Tomatoes on a bed of Flowering Spinach and topped with Corn Shoots.