Soft Shell Crabs with Cilantro and Lime

1 dozen soft shell crabs

Flour for dredging

1 tsp salt

1/4 tsp black pepper

1 tsp fresh thyme, chopped

Canola or Vegetable oil

Juice of 3 Limes and 1 lemon

1 Cup Chicken Broth

3 Tbs Butter

1/3 cup finely chopped fresh cilantro

Prepare the crabs

1. Flip the crab over to reveal its belly and a flap.2. Pierce the belly with a sharp knive to kill the crab3. Flip the crab back on its belly and fold back its shell to reveal the feathery lungs4. Using kitchen scissors, cut away both lungs.

You can ask the fishmonger 5. Using the scissors, cut away the eyes (remove about 1/4 inch of the front of the crab)to prepare the crabs for you, but it's easy to do yourself and I think that fresher is better.  Since I knew that it was going to be several hours before I made dinner I had the fishmonger place the crabs on ice and then I placed them in the refrigerator when I got home.  Do not put the crabs in plastic; they will suffocate.

Mix together the flour, salt, pepper, and thyme.  Dredge the crabs in the flour mixture and shake to remove excess.  In a large flat bottom skillet (do not use non-stick.  you need some of the bits to stick to the bottom of the skillet to form a basis for the sauce) add enough oil to coat the bottom of the pan and heat over medium-high heat until the oil shimmers.  Dredge the crab in the flour mixture

Working in batches, add the crabs with their bellies up.  Don't overcrowd the pan and don't be afraid if it gets smoky (it probably will).  Cook for about 3 minutes until the crabs are golden brown.  Using kitchen tongs flip the crabs and cook on the other side for an additional three minutes.  Remove, cover and keep warm until you have finished cooking all of the crabs.  The brown bits in the bottom are good, but if some turn black wipe them away with a damp towel.  Add additional oil between each batch of crabs.Place the crabs in a hot skillet

Once you have finished cooking the crabs, add 1 cup of chicken broth and stir to remove the brown tasty bits from the bottom of the skillet.  Reduce heat and add the lemon and lime juice.  Allow mixture to simmer until it has reduced by half (it should look slightly thick and brown).  Turn off heat and stir in butter and cilantro.  Season to taste with salt and pepper.

Plate the crabs and drizzle about 1 Tbs of the sauce (or to taste) over each crab.  Enjoy!

 Tasting Notes: If you don't like Cilantro you can leave it out entirely or for a completely different flavor, add chopped parsley or thyme (if you use thyme, reduce the amount to 1 Tbs chopped fresh Thyme).  Make sure you pan fry the crabs in canola or vegetable oil and not olive oil.  Olive oil has a lower smoking point and won't hold up to the high heat (you'll end up with black, not golden, crabs).  Also, instead of using chicken broth to deglaze the pan, you could use 1/3 cup of Tequila which would work nicely with the Cilantro and lime.  Turn the heat off before you add it to the pan and then turn the heat on again to avoid causing a fire.

Egg Fetucinni with Garlic Shoots and Morels

1/2 Lb Fresh Garlic Shoots, sliced into 1 inch segments

1/4 Lb Fresh Morel Mushrooms, finely chopped

3 shallots, finely chopped, 1/4 cup olive oil

1 cup chicken broth (or for a vegetarian alternative, use vegetable broth)

grated cheese

1 Lb Egg Fettuccini

Cook Fettuccini until it is al dente. Drain and set aside. Heat the olive oil over medium high heat in a large skillet. Add the shallots and sautee until golden. Add mushrooms and sautee until they release their juices, about three minutes. Add Garlic shoots and sautee until they turn bright green, about two minutes. Add Chicken broth and stir to remove browned bits from the bottom of the pan. Allow the broth to reduce until it has almost (but not entirely) evaporated. Turn off heat and stir in the butter. Return the cooked pasta to the pan and toss until the pasta has absorbed all of the sauce. Serve with your favorite grated cheese. You can of course use Parmigiano-Reggiano, but I prefer an aged gouda or Parano (a nutty aged cheese available at Whole Foods).

Recipe Notes: If fresh morels aren't available, reconstitute 1/2 oz dried morels in the broth and proceed accordingly. If I have time, I would make homemade pasta (recipe coming soon!)

Shrimp on the Barbie with Lemon Aioli

1/2 pound large shrimp with the shell on

Canola Oil

Salt and Pepper

Using a sharp knife, make a slit through the back of the shrimp.  Remove the vein, eggs, and any other remaining gooey mysterious remnants.  Toss the shrimp in oil, salt and pepper and throw on a hot grill.  The shrimp will cook very, very quickly.  When the shrimp begin to curl and turn slightly pink (after about 1 to 2 minutes depending on how hot your grill is) flip the shrimp and cook for about 30 seconds on the other side until the shrimp are cooked through.  Chill and serve with the lemon aioli or your favorite cocktail sauce.

Lemon Aioli

Juice of 2 lemons

4 gloves of garlic

1/3 cup olive oil

Smash the garlic and add to olive oil in a small sauce pan.  Over low heat bring the oil to a simmer.  Allow to simmer for three minutes or until you can smell the garlic.  Turn off the heat and cool the oil to room temperature.  Strain the oil and add lemon juice, salt and pepper.  Mix vigorously.

Recipe notes: alternatively you can buy raw deveined and generally deshelled shrimp, but I promise this step is easy and I think that the shrimp have a better flavor if you cook them with the shell on!