 |
| Maggie's Pub Soft Shell |
Crab is definitely a local favorite at every stage in seasonal development along the southeast coast. Port Royal, SC will host its Soft Shell Crab Festival next week (check out the
winners from 2011); thus, it seemed appropriate to bring a crab dish to the kitchen in anticipation of the event. Though it seems rather simple to tackle a sauteed version of soft shell I'm simply not willing to release my memory of Chef Richard Wilson of Maggie's Pub's version (pictured) to reality. I do however appreciate the wide variety of seafood recipes that our region boasts. What I have in mind is something using lump crab meat that might net the same affection as the shrimp pies from White's Seafood Company on St Helena Island. I find a lovely recipe for a
Crab and Saffron Tart by Nigella Lawson (a favorite of mine as you know). This recipe was located in my 2007 copy of
How to Eat: The Pleasures and Principles of Good Food ($9.99 ebook price!) This recipe freezes very nicely for enjoyment in later meals, that quotient when cooking is a big plus in our household as many times what is prepared exceeds the sitting in which is consumed. There was a period when I held a very different mindset about leftovers and like life thank goodness we evolve by circumstance, awareness and purpose. It's not a hard rule, but if it can revived to its original delivery the recipe gets applause for a repeat in the kitchen.
Posts
