When in season, soft-shell crabs are a big seller in all of our restaurants. People just love them. We make a light batter, fry them nice and crisp, and set them over a salad for our guests. During one of my trips to Baltimore, I wanted to go visit Crisfield Seafood in Silver Spring, Maryland, known for its soft-shell crab sandwich. The experience was good: the soft-shell crab, nice and crispy, was the best part; the sesame bun and the coleslaw were the usual suspects. In this recipe I’ve added my own twist to the bread and ingredients. Get a good semolina roll, and top the crabs with an arugula-and-egg salad, an Italian American solution. If you want to serve this as a salad, double the salad and dressing and omit the rolls. Serve crabs on top of the greens, with dressing dolloped on the side.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
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This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.