Soft-Shell Crabs with Curry Butter

I’ve been a fan of the weekly food section of the New York Times for as long as I can remember. It is my must-read. I look forward to it every week. It keeps me informed of the latest happenings with chefs, food trend, fine dining and restaurant reviews. Last week, it alerted me of the arrival of soft-shell crabs as the summer heat rolls in. The Eastern blue crab miraculously sheds its hard outer shell and the entire crab becomes edible. The season for these crabs is short.
The Times article came with a recipe: soft-shell crabs with curry butter. Now I have the perfect excuse to treat the family, and myself, with these delicacies while trying out another way of preparing soft-shell crabs. I don’t mind making extra curry butter. It’ll keep for a long time in the fridge. This compound butter uses dry spices of cumin, coriander, fennel, clove and turmeric. Some grated garlic, ginger and chopped scallions. Lime and lime zest. Roasted almonds. The list is fairly long. But it would make any vegetable, fish or egg dish sing. It’s benefits extend beyond the soft-shell crab season.





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