For a Good Claws: Soft-shell Crabs Right in Our Backyard

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WE LIKE OUR food here in the Mid-Atlantic. And President Obama is catching on. And, no, this is bigger than his much-publicized ground-meat rendezvous at Ray's Hell-Burger.

This month, the president issued an executive order instructing the Environmental Protection Agency to ensure the reduction of pollutants impacting the Chesapeake Bay. He went as far as to call the bay "a national treasure," but we know what he was really talking about: saving soft-shell crabs.

The blue crabs first shed their shells in early May to become deliciously and easily edible, compared to the hammer-needed crabs of late summer. But you don't need to wait for your backyard boil to enjoy our neighborhood crustacean.

Todd Gray, chef and co-owner of D.C.'s Equinox, assures the home cook that mastering a soft-shell dish "can be done easily. You have to like these," Gray said. "It's like being from New Orleans and not liking crawfish."

But in case your kitchen's not ready to embrace the delicate creatures, Equinox will feature soft-shells in a few of its dishes. Be on the lookout for the shellfish paired with creamy fettuccine noodles in July and its multiple appearances on the menu this entire season.

Recipe File: Basic Soft-shell Crab

Ingredients:
» 6 soft-shell crabs, cleaned
» 2 cups Wondra flour
» 1/2 cup clarified butter
» Salt and pepper to taste

Preheat oven to 350 degrees. Heat a large saute pan to medium.

Add clarified butter to pan. Dredge crabs in flour, and season with salt and pepper.

Lay crabs into pan back-side down. Cook for two minutes and turn over.

Place in oven and cook another two to three minutes. Remove crabs and drain onto paper towels.

Recipe courtesy Todd Gray

Written by Express contributor Stefanie Gans
Photo by James M. Thresher/The Washington Post