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05Feb2015_1d_DaVincis-Eagle_Table-CenterpieceOh! Such a treat! Our daughter Marnie and her husband Mac were in Virginia for several days and she texted me, “Do you want some soft shelled crabs?” Silly girl! Of course! Was there ever a question? Nope! So when they arrived back in Boise at 12 midnight, she brought the crabs to us. Still 98% frozen in dry ice. Straight to the refrigerator to hold for 24 hours. And were they ever yummy! Add to the sandwiches a glass of 2009 Cold Springs phren/ology Riesling and we had an awesomely good meal!! A super good wine and a super good sandwich! Just look at what we did.

Soft Shell Blue Crabs ready for cleaning.

Soft Shell Blue Crabs – ready for cleaning.

Frying the crabs for 4 minutes on each side in 350 degree vegetable oil, Crisco. Dredge before cooking in 2 Meadowlark Farms eggs with a splash of milk. Beat the eggs. Flour - 1/2 c All Purpose Flour, 1/2 c Corn meal, 1 1/2 T Old Bay Seasoning and Salt and fresh ground Tellicherry Black Pepper. Stir to mix. Dredge crabs in eggs, then in flour mixture. Fry.

Frying the crabs for 4 minutes on each side in 350 degree vegetable oil, Crisco.

Dredge before cooking in 2 Meadowlark Farms eggs with a splash of milk. Beat the eggs.
Flour – 1/2 c All Purpose Flour, 1/2 c Corn meal, 1 1/2 T Old Bay Seasoning and Salt and fresh ground Tellicherry Black Pepper. Stir to mix.
Dredge crabs in eggs, then in flour mixture. Shake to remove excess flour. Fry.

Serve on a Brioche roll or on Croissants. Serve with slaw, I used chopped Savoy cabbage with our special Slaw Dressing - the recipe is in the Boise Foodie Recipe file above.

Serve on a Brioche roll or on Croissants. Serve with slaw, I used chopped Savoy cabbage with our special Slaw Dressing – the recipe is in the Boise Foodie Blog Recipe file above.