Mon. May. 18, 1998                 Soft  Shell  Crabs

     This is the time of year that the blue crab of the Chesapeake molt.
Nothing could be more delicious. These crab can be sautéed and
eaten whole!
     We bought ours at Hayes Fish Market on Harlem Rd. (They also
have them at their store in Kenmore on Delaware). I asked them to "dress"
them. They are live and when they "dress"  them, they remove the apron
the gills and face of the crab.
     We like ours with almonds. - In a small skillet - place a few pats of
butter and a few tablespoons of sliced almonds. Heat until you can smell
the almonds and they start to turn a deeper color. Turn off the heat.
     Place the crab in a shallow dish - (three fit in a pie tin nicely)- and
pour in enough milk to about half fill the dish. Let them in the milk
about 20 min. Turn a few times.
     Meanwhile, place a 1/2 cup or so of seasoned flour in another pie tin.
     In a fry pan, start heating a few tablespoons of peanut oil (gets hotter).
(We threw in a few pats of butter for flavor).
     When the oil is hot, take the crab out of the milk and dip in the
seasoned flour. Turn until both sides are coated.
     Carefully place the crab top down in the fry pan. Careful - they splatter!
After three minutes, turn with tongs and let them fry for another 2 to 3 min.
on the other side.
     Meanwhile reheat the almonds and keep warm.
     Place a crab on a plate and spoon some of the almonds over.
Enjoy!