The shell is completely soft and edible, and is considered an American seafood delicacy.
TRAVERSE CITY -- "You can saute them or fry them, and they're really crunchy and they're really good," said Chef Phil Murray, Owner of Phil's on Front in Traverse City. "A lot of protein."
Phil is talking about blue, soft-shell crabs. The shell is completely soft and edible, and is considered an American seafood delicacy.
"I'll be serving these up at the wine festival in June," said Phil.
Phil is helping you create some of his favorite dishes in your own kitchen every week on UpNorthLive Tonight on ABC 29&8 at 6:30 p.m.
This week Phil is sharing his Soft-Shell Crab Almandine recipe:
Ingredients:
1 Soft-shell blue crab
Marcona almonds
Fresh, chopped parsley
1 tsp. Butter
1/2 Lemon
Creole seasoning
Flour
Cooking oil
Salt & pepper to taste
Cooking Directions:
Get a 10-inch saute pan hot. Put cooking oil in pan to coat. Place crab in flour, covering entire crab. Sprinkle creole spices on top, and shake off excess flour. Place in pan and saute. Let flame. Cook for a few minutes on each side, then let simmer.
"While it's simmering, put about a teaspoon of butter in there," said Phil.
Next, add Marcona almonds and freshly chopped parsley. Let the parsley sizzle for a minute. Then, squeeze in a fresh slice of lemon.
"Organic lemon juice from 'organicville,'" said Phil. "And there you have it!"
If you can't wait until next week, stop in at Phil's On Front in downtown Traverse City. Phil's on Front is located at 236 East Front Street.
If you missed last week, click HERE for Phil's fresh asparagus recipe:
