After buying my share of produce and crabs (I also bought four green peppers, a fair number of limes and lemons, 1 pound of cherries for $1.50 and maybe something else...oh right five ears of corn for $2.) I returned home. Originally I considered taking the Broad Street subway but after realizing that I didn't have a cooler and maybe that's the only reason I took the car instead...so I drove back from whence I came. I read Bridge of Sighs while I leg my crabbies, now cleaned/dead, soak in ginger powdered milk. Then I lightly floured them...then put them into oil...then devoured them along with a small helping of salad and buttered corn.
It was the highlight of my weekend.
After buying my share of produce and crabs (I also bought four green peppers, a fair number of limes and lemons, 1 pound of cherries for $1.50 and maybe something else...oh right five ears of corn for $2.) I returned home. Originally I considered taking the Broad Street subway but after realizing that I didn't have a cooler and maybe that's the only reason I took the car instead...so I drove back from whence I came. I read Bridge of Sighs while I leg my crabbies, now cleaned/dead, soak in ginger powdered milk. Then I lightly floured them...then put them into oil...then devoured them along with a small helping of salad and buttered corn.
It was the highlight of my weekend.
Ok I meant to put my post response here and I screwed up. So just let me teeeeeellllll you that your cooked soft shells look like what I wanted mine in the spring to look like, which didn't, they were tasty licious nonetheless but in terms of crispyness not so great.
ReplyDeleteI am afraid it is flour. Sigh. Or super hot melt your kitchen hot oil, and it wasn't my kitchen so I guess I didn't go so hot either.
Still and all freshly made soft shell crabs beat most anything any day of the week. Food wise.