The Chopping Block: Farewell To Summer

In the mid Atlantic region soft shell crab season are from march to June. In the Chesapeake region and even far as the Carolina states the season can go up to September.

Soft-shell crabs are crabs that are in their molting  process ( where they are growing a new shell from the inside out). The whole crab can be eaten, while it might seem nasty, Its actually good since it’s only available one time of year.
Since summer is coming to an end, I wanted to highlight the crab that has flavor since they are wild. This post dish is Tempura soft shell with americano salsa verde
corn and charred scallion

soft shell

Salsa Verde
1 head of romaine
1 shallot
1 Serrano pepper ( no seeds)
1/2 fennel bottom
1/2 cup of sour cream
1/2 Greek yogurt
1/2 cup of water
blended everything in blended, if it does not blend at one time stop the blender and take a spoon mix everything then restart until smooth
Advertisements

One thought on “The Chopping Block: Farewell To Summer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.