While on the prowl at the fish counter, the welcome sight heralding the arrival of the season's most choice meals beckoned. Soft shell crabs — one of spring's greatest glories. Poor dears, neatly lined up with their little bubbling faces and slightly moving claws, unaware of their imminent sacrifice to become a fabulous delicacy.
Oftentimes you needn't do too much with soft shells — a dusting of flour, a sauté in hot butter 'til crisp, a squeeze of lemon and a sprinkling of capers can be heaven on a plate.
But here at S.D. we always aim a little higher. I collected this recipe back in the '80s, in the notebook I copied recipes into from the library on the cruise ship (Song of America) where I worked. A four month gig shaking my groove thing in the cabaret show. We only performed two nights a week so the rest of the time we were left to our own devices. One of the more respectable pastimes was transcribing recipes. While there are still many I've yet to try, I started making this one as soon as I got back on dry land.
Dredging in egg white and cornstarch makes for the lightest coating imaginable — tons of crunch, light as a petal, not gunking them up or masking the taste of the sweet, juicy crabs. Don't fret about the the strongly flavored components of the sauce, the ratio of crab-to-sauce is such that the crab flavor shines through. The sauce is makes adds a rich accents but doesn't overwhelm the production.
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Click here for recipe for SOFT SHELL CRABS WITH BLACK BEAN SAUCE
Once you've got your frying oil on the stove, why not go ahead and double or triple this recipe? This makes for a choice meal where every bite will be savored.