Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 6 of 7 · from the scan, no model involved
being pinched by the crab’s claws because
unlike its hard-shell coun-*j terparts, the soft-shell crab is unable j to defend itself against predators. * Test the crab’s shell to be sure it’s ; very soft. If you feel resistance, don’t buy - the shell is continuing to harden and will not be as delicious as one which is very soft.
Freezing soft shells does not hurt them in any way. The taste is just as ; good as a live crab and defrosting is ; simple. Set the crabs on a plate covered with paper towels and leave :hem in the refrigerator overnight.
Cleaning is a simple process: slice across the front of the crab, removing eyes and sandbags. Lift the point of the shell and remove the grayish “fingers.” Then turn the crab over and remove the apron from the underside. Now, you are ready to cook.
If you plan to serve a sauce with , soft-shelled crabs, saute or broil, them. To broil,' brush the crabs with melted butter, broil 4-5 minutes, turn over, and brush with more butter, and broil another 4-5 minutes. To saute, dust with flour and saute in butter, top-side down first, for four minutes per side.
With both methods, first prick each claw and leg with a fork to pre- , vent popping. Serve with a favorite , sauce: hollandaise, garlic and butter, almondine, or soy sauce and clam juice.
To fry, coat soft shells as you would shrimp in a tempura batter; then deep-fry in 375 degree oil for 45 minutes. Or dip in beaten eggs, roll in bread crumbs and fry, top side, first, in hot oil. Drain well on paper towels.
Enjoy soft shells, a gourmet’s delight, sauteed, fried, grilled, and also in three recipes that give tasty results.
83.5%