Thursday, July 16, 2009

Soft Shell Crabs And A Lovely Sunset.

Mr. Hawthorne makes THE BEST soft shell crabs. Period. Here's supper from the other night.
I didn't bother to do step by step instructions since I've done it so many times already so I'll just quickly tell you what to do. You first dredge the cleaned soft shells through a seasoned flour mixture - flour, salt, pepper, Old Bay Seasoning, shaking the excess off. Then they go into an egg wash. And finally into a 1/3 flour and 2/3 semolina flour mixture, and then into hot oil. When frying, never crowd the pan. It lowers the temperature of the oil and you end up with greasy, oily, and heavy, not crispy, light, and delightful and ethereal.
We still had corn from what Good Neighbor Bobby brought us and I usually have a remoulade sauce in the fridge. My remoulade sauce is kick-ass: Mayo Coarse ground mustard Vinegar Capers Garlic Cumin Cayenne Salt and pepper Coriander
I looked across the canal and there's a family fishing off the pier.
Happy little fishermen. And a beautiful mimosa tree.
Enjoy the sunset.
The scarred ribbon slashing through the sky.
Good night, Dear Readers.


Donna-FFW said...

Sometimes I think you write to me. I am so self centered. I was looking for a good remoulade and here you go and post yours. One of the many reasons I visit you each day.

Rosie Hawthorne said...

Thank you, Donna-FFW,
I just sent you the recipe for the remoulade.

Kathy said...

I have one of the sunset pictures I took at your house as my desktop at work.

Hairball T. Hairball said...

Can you email me some of those yummy looking crabs? *drool*

Debbie said...

I think I love living in the high desert until you come along. (sigh) What gorgeous pictures. And...."Hairball" is right..can us email us some crabs?

Rosie Hawthorne said...

Virtual soft shells are on the way to everyone. ;)