Saturday, July 27, 2019

Crab Salad

crab salad
This summer I am taking full advantage of the freshly picked edible flowers from my parents' organic garden! Choose any greens, herbs and edible flowers that you prefer. The Romaine lettuce came from my neighbors Jim and Karen's garden. I chose several of the largest cooked green crabs and removed their meat. If you have the patience and time by all means add more crab meat. If you have enough crab meat to make crab cakes for this dish that would be even more special! Definitely add the roe if you are lucky to harvest any. These green crabs may be small in comparison to other species but they have the most succulent flesh.

Be sure the fresh flowers you use are all edible and that they have not been sprayed by pesticides. If you are unsure it is best to avoid eating them.

Crab Salad

Ingredients:

7-10 young Romaine lettuce leaves, keep whole or cut into bite size pieces
Meat and roe from 3 largest cooked green crabs
5 small shisho (purple) or perilla leaves
Petals from 1-2 chrysanthemum flowers
Petals from 1 bee balm flower
8-10 borage flowers
5-6 viola flowers
2-3 clusters of mustard flowers, break into smaller clumps
3 cilantro flower clusters
1 squash flower, tear or cut into strips
About 2-3 tsp of olive oil
About 2 tsp glaze balsamic (or balsamic vinegar reduction)

Method:

Arrange the lettuce, crab meat, shisho and flowers on the plate. Drizzle with oil and balsamic.

Friday, July 26, 2019

Fried Crab Salad

This fried crab salad is inspired by my parents and friends' garden. The colorful edible flowers brighten this dish while adding texture and taste. Select the edible flowers that you prefer. Some people may find that the mustard flowers are too bitter but I actually enjoy their flavor. Be sure the fresh flowers you use are all edible and that they have not been sprayed by pesticides. If you are unsure it is best to avoid eating them.

In order to add extra flour coating to the crabs I dip the crabs in a whisked egg before dredging them in the seasoned flour.

fried crab salad

Fried Crab Salad

Ingredients:

5-6 young Romaine lettuce leaves, washed well
1 anchovy, mashed itno small bits
3 Fried Soft-Shell Green Crabs
About 10 borage flowers
About 8 bee balm petals
About 8 marigold petals
About 4 viola flowers
A small handful of cooked corn kernels
About 3 small mustard flower clusters
About 2-3 tsp olive oil
About 1-2 tsp balsamic glaze (or balsamic vinegar reduction)

Method:

Arrange the lettuce, anchovy, and fried crabs on a plate. Scatter the flowers and corn kernels over everything. Drizzle oil and balsamic glaze over the salad.

Friday, July 5, 2019

Quick Prep for Soft-Shell Green Crabs

fried soft-shells
Q: Is there a quick prep for soft-shell green crabs?

A: Yes! You can prepare them minimally by removing just the aprons, mouth piece and gills. Leave everything else intact including the eyes. Wash them well in cold water and drain. 

Coat them in your favorite seasoned flour or batter and deep fry. When I make the softies for myself or family/friends this is what I typically do...unless someone can't bare to look at the crabs' eyes!

For this batch (pictured above) I coated the prepared crabs in an egg mixture then the seasoned flour and deep fried until golden brown. I know they are done once their bodies are stiff.


Green Crab Cafe wishes you and your family a happy and safe Independence Day!

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