Soft Shell Crab With Savory Butter

Late spring and summer bring about several treats that only happen once a year. This is the case with the soft shelled crab. Right now it's the perfect time to eat them in a variety of ways.The best part is the entire creature is edible, There's no fiddling with shell parts or crackers.Just cook and eat.Try them any way  but the most delicious is with garlic butter.

David Tanis wrote about them as well as giving recipes in his A City Kitchen column in yesterday's New York Times Food section. Eastern blue crabs shed their shells during the warmer months , which makes them perfect for cooking and eating. Early fishermen must have discovered this and since then they have been fished. Thanks to this , the crabs can be prepared a variety of ways. They can be battered and deep fried.Crabs, like any seafood. can be just fried as is and served with a wedge of lemon. Some affectionados like them served on a bun. Mr Tanis recommends his favorite method, grilled over hot coals for a smoky aroma and no spattering. His other preferred method is panfrying in olive oil and crushed chili peppers too. and then  topping a plate of spaghetti as well,For those buying them for the first time, remember that the crabs should have no discernable odor whatsoever. You should buy them live , like lobsters and also they should be thoroughly examined. Don't worry about being pinched/ At this stage,the molting stage, their pincers are not dangerous or harmful.

Soft shell crabs are sometimes good just steamed , served with a flavored or savory butter.This is where Melissa Clark's A Good Appetite column , also from yesterday's Food section, comes in handy. She whips up a green garlic butter, also using a Spring harvest of slender white tipped stalks of new garlic.It is not as strong as the older garlic cloves.It also has a fresh herbal whiff too.Ms. Clark adds a pinch  of salt along with some Parmesan cheese along with the added zing of red chili pepper flakes and fresh ground black pepper. Mix these and roll into a log. It can be added to grilled meat or fish to saute them, or added to veggies. I would definitely use it  as a dip for the crabs or a variation of both Mr Tanis and Ms Clark's recipes.The last is for green garlic butter on sliced baguette toast. I would slather the butter on the bread and then add the steamed seafood.This could also be a good recipe for lobster meat too.

This is soft shell crab season. Pan fry them or bread them, grill or just steam for a savory treat. Enjoy them with a squeeze of lemon or a savory butter for a yummy meal.

Clam Season

One of the biggest thrills of any summer is clamming.Many enthusiasts love he idea of clam digging and then cooking Them in a variety of different ways.This is what summer at the shore is all about ,especially for foodies.Get wet, splash about and dig up some plump clams for an ocean fresh dinner, perfect for a summer's night. Most Americans eat three different types of clams One is the Mercenaria Mercenaria, or hard clam,along with the soft shell,Mya arenaria and the quahog Artica Islandia. Some die hard lovers like to go clam digging.Unlike fishing ,there's really no equipment ,save for a bucket and possible small specialized rake if you're on the beach.If you're doing it by boat you need to get clam tongs(check the Internet for places that sell them)"These are scissor like and scrape the bottom of the shallow ocean floor(you should be out in about ten feet of water, just off the shoreline).They dig a couple of feet down below the surface, churning up the bivalves .You can also do this on land, too,using a Shinnecock rake.Walk out onto wet sand at low tide and , using it, scrape away.Another shallow water technique of gathering is the millennia old treading.Go in knee to waist deep , feel with your feet and them bend over.This should be done preferably in a bay or inlet where there's no danger of waves or undertow.Throw back clams that are too small and remember not to overfish the area that you're in.Before you clean them ,let them soak for about twenty minutes?They will spit out the sand during this time.When you're ready to cook lift each from the water and give them a good scrubbing with a veggie brush. Now that they're ready ,decide on how to make them.Clams are good steamed and this is the easiest method too.Steam them in a combo of grape seed or olive oil, white wine and onion, Add the clams and the clam juice as well and steam for ten minutes until they've opened.Serve with slices of crusty French bread and white wine.You can also steam them with just garlic and butter.For a fancier meal make a pot of linguini and have linguine with white clam sauce.Want the hungry surfer experience? Fry them.Clam shacks on both UScoasts are known for this fun treat.Use corn flour mixed with a scant pinch of cayenne pepper along with salt and pepper.First bathecem in milk or buttermilk and then dredge in the dry coating.Fry in vegetable , peanut or grape seed oil.Drain immediately on paper towels and serve hot with just lemon wedges.If you want some zing also have a bottle of hot sauce at the ready,Serve with fries and ice cold beer for a true clam shack experience. Enjoy not just the beach but the bounty that comes with it. there is nothing like fresh harvested and cooked clams. Savor their plumpness and brininess while enjoying a cool ocean breeze.