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I have a great fondness for seafood. Oysters, clams, lobster, crabs–all so delicious but always seemingly reserved for special occasions. For the longest time, I would never think to prepare them in my own kitchen. I put them in the category of restaurant fare: delicacies that I could only enjoy when dining out. Soft shelled crabs were a seasonal favorite–I was always excited to see them appear as a menu special in the spring. So imagine my delight when, one day, I discovered that I could not only buy these delectable crabs at my local fishmonger, I could also easily cook them at home. And how simple they are to do–just a dip and a dusting and saute them in a hot pan. Talk about a party–they’re a party in your mouth! One bite and everyone will ask: what’s the occasion?

Soft Shell Crabs on Wilted Spinach with                           Warm Tomato Balsamic Vinaigrette

This preparation elevates the seafood to a new high. Soft-shelled crabs are served on a bed of wilted spinach topped with a tangy warm tomato vinaigrette–the crabs are crispy and bursting with meat; the dressing of chopped shallots, ripe tomatoes, fresh basil and balsamic vinegar adds brightness and a burst of flavor to this dish. 

Begin by making the delightfully tasty Warm Tomato Balsamic Vinaigrette, which is a perfect complement to the crunchy crab. In a medium bowl, combine finely chopped shallots, julienned basil leaves, balsamic vinegar, lemon juice and extra virgin olive oil. Add quartered campari or “cocktail” tomatoes and season with kosher salt and freshly ground pepper. Cover and let the ingredients stand together in the refrigerator. 

When you find soft shelled crabs at your fish market, they should still be alive when you purchase them. Have your fishmonger clean them and be sure to cook them soon after. Whenever cooking with fresh seafood, always be sure to buy the freshest ingredients and prepare them right away. Certain shellfish, like lobster and oysters, should be alive right up to the time you prepare them, to make sure they’re as fresh as can be.

Prepare a dredging station: fill one shallow plate with milk and one with flour (I prefer Wondra), seasoned with kosher salt and freshly ground black pepper. Heat 2 large skillets–love to use my cast iron here–over medium heat. Add olive oil and a bit of butter for flavor in each. If you only have one skillet, cook the crabs in batches. Soak the crabs first in the milk, then dip in the flour, shaking off the excess. When the butter foam subsides, add the crabs, top side down, to the pan. Saute until crispy and golden, about 4 to 5 minutes. Turn over and cook for another 3 minutes or so, until the crabs are cooked through.

Make the wilted spinach by first trimming the stems from 2 bunches of baby spinach. Rinse well to remove any dirt and grit and then spin in a salad spinner, leaving a little water clinging to the leaves. Heat olive oil in a large saute pan over medium heat. Add a few sliced garlic cloves and cook until just translucent, then add spinach leaves to the pan. Cover and cook, turning once or twice, for 3 or 4 minutes, until wilted. Season with kosher salt and freshly ground black pepper and brighten with fresh lemon juice.

In a small saucepan, heat the tomato vinaigrette until just simmered through, about 2 minutes. Make a bed of the wilted spinach on each plate, topping with 2 soft shelled crabs. Spoon the dressing over the crabs and around the plate and serve immediately. Resist the urge to dress up…

Serves 4:

8 soft shelled crabs, cleaned
1 cup milk
1 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 tablespoons butter

Warm Tomato Balsamic Vinaigrette:

1 large shallot, finely chopped
1/4 cup fresh basil leaves, julienned
1/4 cup balsamic vinegar
1 teaspoon fresh lemon juice
1/2 cup extra virgin olive oil
1 pint campari or “cocktail” tomatoes, quartered
kosher salt and freshly ground black pepper

Wilted Spinach:

2 bunches baby spinach
1 tablespoon olive oil
2 or 3 garlic cloves, sliced
kosher salt and freshly ground black pepper
1 teaspoon fresh lemon juice

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