Food Minimalist

It’s almost summertime, which means my favorite: soft-shell crabs! These are sh…

It’s almost summertime, which means my favorite: soft-shell crabs!  These are sh…

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It’s almost summertime, which means my favorite: soft-shell crabs! These are shallow-fried, served on a bed of lemony brown butter sautéed spinach.
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An easy makeshift recipe for about four shallow-fried soft-shell crabs: On a plate, pat dry the soft-shell crabs with a paper towel. In a bowl, whisk an egg with about ¼ cup club soda or sparkling mineral water. In another bowl, combine equal amounts of flour and cornmeal, add in a bit of baking soda if you’d like, season with salt and pepper, paprika, garlic powder and cayenne.
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Heat about ¼ inch of neutral oil in a cast iron pan on med-high. Working quickly, dredge the crab in the flour mixture, shake off excess, dunk into the egg mixture, then back to the dry mixture, making sure the crab is completely coated on both sides. Carefully lay the crab in the hot oil. Repeat for all crabs, work in batches if necessary to avoid overcrowding.
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Cook for about 3-4 minutes on each side or until golden. Remove from pan + keep warm. The crabs may exact revenge by splattering hot juice everywhere when they’re being cooked–an apron and/or goggles may be a good idea!
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Brown butter spinach: In a saucepan on medium heat, melt 1-2 Tbsp. butter until foamy, brown bits form, and smells nutty. Add in a crushed garlic, a few handfuls of baby spinach and sauté until just wilted and still green. Add in your preferred amount of lemon juice. Salt + pepper to taste. Serve with soft shell crabs, more lemon and hot sauce.
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Get the best baby spinach from @assawagafarm at @brooklinefarmersmarket or @unionsqmarket! Practically every leaf is perfect.

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