Get Adventurous with Soft Shelled Crabs

One thing chefs love is soft shell crab. They start coming popping up on menus sometime in March. The ways to prepare soft shells are seemingly endless. I've had them wrapped in bacon, served with corn, and deep-fried and served on a bun. They are a definite must on the menus at my restaurants Aquavit, Riingo and Merkato.

If you are daring, try to make soft shell crabs at home. Just dust the shells with a little bit of flour and deep fry them until they are very crispy. Served with a side of tomato jam, it's just so good. And a great way to wait for spring to come.