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François Chidaine Sauvignon Blanc & Pasta with Soft-Shell Crab

1 Jun

I’m not such a big fan of crab. I do love its delicate flavor and firm, succulent meat; however, I hate having to get through the shell and picking through its carapace for little slivers of flesh. It’s a pain in the ass.

My dad and brother, on the other hand, are crab aficionados. My dad especially loves the green glands and other assorted guts underneath the top shell. He often mixes rice in the top shell of a crab once the legs and other assorted pieces of meat are gone.

I came across this recipe from “The Minimalist” of The New York Times for pasta with soft-shell crabs:

(Thanks to the Times for this picture!)

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