Chef at Home

Soft shell crabs are blue crabs that usually come from Maryland or Virginia. The season is spring to summer when they are changing their shell, which is why they are soft. To keep them alive they are packed in hay in tiny boxes, perfectly lined up. They come in several sizes, but the jumbo turns out to be a nice serving portion. 

The first time I tried a soft shell crab was in NY when I just got to the US. I ordered them at the restaurant. First I learned how to dress them and then listened all the various recipe from the team. We tried few of them and I really liked the soft shell tempura, a touch spiced and a dipping sauce with some acidity. Several years later, I still like soft shell crab and serve then during the season. 

Here the soft shell is served with pickled vegetables and homemade Thai noodle (made of Vietnamese Thai dressing). Few leaves of fresh Thai basil and grated lime zest are the final touch. 

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