We picked up 5 of these soft shell crabs at the North MArket for this picture but also as an early birthday dinner for Aimee. The pico de gallo was purchased there too so I dont have a proper recipe for that. I am assuming its basically just fresh tomato, red onion, avocado, cilantro and maybe some mango diced up and tossed with lime and s&p.
The soft shell crabs went like this - trim off the face, pull out the gills and the sex organ (yes they were alive when I bought them - thats the only way to go), dust with salt and garlic powder and then dredge in flower. In a saute pan with a small amount of olive oil just to the point of smoking, pan fry the crab on both sides til golden and crispy. I try to flip it only once.
Now I served it up like this for the entry with the pico, lime and bread (the garnish is actually blades of grass from my lawn - I didn't have any chives but needed something tall and green) but we prefer to eat the crabs panfried with nothing else. Just eat it all up all by its lonesome. But a single crab on a plate would net get me a good score.
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That looks amazing. Sara and I might have to try this sometime :-)
funnily enough I thought this one might be Enzo's - but instead it was a photographer of equally high calibre - both of you are great at food shots, among many areas of expertise. Well done Tim.
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