Living near the water in Sweden I grew up eating tons of seafood, especially crabs. We would prepare those hard bodies in any way imaginable – steamed, sauteed, boiled or in stock – but it wasn’t until I came to New York that I tried soft shell crab for the first time. I was in Chinatown and got a taste of Singaporean crab – that mix of salty sauce and briny meat was it for me! It freaked me out at first that you could eat the whole thing.
Many years and many soft shell crabs later, it’s still one of my favorite warm weather foods to eat. Some may be intimated by the thought of trying to prepare soft shell crabs at home, but it’s really quite easy once you clean the gills and lungs.
Soft shell crabs have a mild, tangy flavor but are tender and delicate in structure. Read More