Live soft shell crabs came in today, and I wasted no time in getting three for dinner. These were Primes (4 1/2" to 5" from point to point). They present a challenge in getting them crispy, because the bodies are thicker than the more common Hotels, which you can crisp up with little effort. The trick with Primes, is to get the fry pan screaming hot, add the butter and then the crabs quickly (standing back, out of the spatter zone), but the reward is worth the risk, in my book. I served these with fresh asparagus, from the garden, and a garlic and lemon aioli on toasted snow flake rolls, as is my tradition. It was a great meal!!
HC
