goat wonders what life would be like as a blue crab during soft shell season… unsure if it is a dream or nightmare

let the soft shell games begin.  chefs and diners alike await spring when the sweet blue crabs shed their old exoskeleton (i’ve always wanted to use that word in a sentence) and become entirely edible.  blue crab meat is some of the sweetest around.  i recently did a taste test of blue crab, stone crab and king crab and it was amazing how sweet the blue crab was compared to the other two.  (i think i still prefer the meaty texture and fresh ocean flavor of the king crab, but just a personal preference.) the nice thing with soft shells is you get to enjoy the entire crab, not just the little bits of meat from the tiny claws.  the best flavor actually comes from the tamale.  i just looked up the definition and got this :” a fatty, quasi-gelatinous mass with a mild, but pronounced earthy flavor.” i must say that does not make it sounds appealing whatsoever, but believe me it is where the flavor is at. for me, because of the semi-shell still on the crab, the best way to eat them is deep fried.  it makes the shell become deliciously crunchy while locking in the moisture and sweetness of the crab meat.  here at the goat, we use a simple tempura batter of green bean starch, corn starch and goose island’s sofie beer. 

check in tomorrow for a full recipe.

i think i’ll put up a quick video later today of how to clean a soft shell crab properly.  not for the timid to watch (seeing as you have to cut their faces off) .  but good information to have.