It has been a summer of celebration. Weddings, engagements, and summer festivities have helped create what has been a whirlwind of a few months. And the good news has kept on flowing. With Em landing a brand new job, it was time to pop a bottle, and eat one of her favorite things in the world: soft shell crab!
And soft shell crab isn’t only Em’s favorite. I love how delicate and sweet these crabs can be when cooked properly. And while I love a deep-fried and crunchy version, I’ve always loved the pan seared version a hell of a lot more. And believe it or not, these soft shell crabs are tremendously easy to cook. They are a bit intimidating but all you need is a quick dredge in a seasoned flour and a 3 minute per side pan sear and you’ve got yourself a perfectly cooked meal! And nothing goes better with these soft shell crabs than a light and sweet salsa. This pineapple version (recipe below) balances the bite of a jalapeno and the brininess of the crab just perfectly. But if you aren’t into soft shells, don’t sweat. This salsa would be good on just about anything!
1 red bell pepper
1/2 red onion
8 basil leaves
In a good-sized mixing bowl, add the roughly chopped scallions, finely chopped red onion, bell pepper, and pineapple, and the minced jalapeno. Squeeze in the juice of a half of a lime. Add the roughly chopped basil and season with salt and pepper. Prepare at least a half hour early to let the flavors meld together.