The last time I had this dish, I was in New Orleans. I think we were there for a National Football Championship, which Florida State played and won (long time ago). I don’t remember the restaurants name, but it was on a side ally and we sat on the second floor balcony, sounds of jazz coming from neighboring clubs, it was relaxing and what you would expect from New Orleans. When I saw Soft Shell Crab over Cajun Alfredo on the menu I thought to my self that seems odd, really you eat the whole crab???
I can remember, Heidi just commenting every other minute what in the hell did you order and why. I was kinda leery myself, but I am always willing to try something new and interesting, so the only question was Why Not? When the Crab came out over a plate of steaming Cajun Linguini Alfredo, it looked so first-rate, that I had no problem digging in right away. On the other hand Heidi was covering her mouth pretending to dry heave and laughing at the same time joking about how in no way shape or form would she ever eat that (little did she know years later), she would be sitting at the table in our home eating her own plate.
A Blue Crabs molting cycle is approximately between 30 – 50 days. Also, look when there will be a full moon, that is when crabs will start molting. *There are different theories on this process, but not a lot of hard fact just observations and assumptions. One of the theories is that since the full moon is out the tides are unusually high or low (called "spring" tides). This is because twice a month the moon and sun are in line with the Earth and therefore, their combined gravitational pull is greater. During a spring tide, more shoreline grasses are submerged (or exposed) which would provide a larger area of cover and protection for crabs to molt. Or, perhaps it's because crabs are able to exploit expanding feeding grounds or have more time for feeding in the shallows. Mr. Oesterling notes, "In the summer months, food availability has a major affect on shedding activity. If a crab does not satisfy the physiological need to shed (increased muscle tissue, body cavity 'cramping', etc.), it will not enter the molting cycle. In other words, if it doesn't get adequate nutrition it's not going to grow."
Soft Shell Crabs are available at local seafood markets and if your as fortunate as I am, go out to the Island or to the boats that come in to the docks and get them as fresh as you can, the taste is so much better.
Just a reminder before you write this dish off because of the appearance, bear in mind the texture is just like eating fried seafood. Give it a opportunity and you might have just found a new favorite dish.
Serves 2
Recipe: Soft Shell Crab and Cajun Linguini Alfredo
Half a box linguini noodles boiled in 6-qrt pot of water or fresh linguini noodles
1 Tsp butter
1Tsp flour
1 cup heavy cream or milk
1 Tbsp Cajun spices ( I use bottle named Cooter Rub, by Gator Hammock)
Couple of drops of hot sauce, I use Siracha
2 cups of all-purpose flour
1 egg whisked
2 tbsp water
2 cups of peanut oil (has a higher burn resistance)
Directions:
CAJUN CREAM SAUCE
In a sauce pan melt butter, and add the tsp of flour and whisk until it becomes a paste .Let cook for about a minute or two and then add cream or milk and whisk together over a low heat. Occasionally whisk until it starts to become a thick sauce, if to thick you can always add cream to it (a teaspoon at a time). Once you are about five minutes before serving add the spices so you get more of the taste, other wise you will cook some of the flavor out. Then when crab is done just spoon some of the cream sauce over linguini on a plate.
BLUE CRAB
Heat the peanut oil in skillet over med to med high heat (sprinkle a little flour into oil, when it starts to sizzle it’s ready)
In two bowls that are double the size the crab add, flour to one and combine eggs and water in the other and whisk together. Put crab into egg mixture and roll around till fully coated, now dredge in the flour, once fully covered in flour put back into egg mixture and roll it around, then back into flour and fully covered in flour and place into skillet ( repeat for each crab). Let the crab cook for about two minutes per side and once done place on paper towel so the oil can drain and serve over pasta and cream sauce.
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