Tuesday, May 27, 2014
SOFT SHELL CRAB
It's in season! It's also more expensive now. But it's so easy to make and so delicious!
I used olive oil to fry it in this time which I normally don't but I felt like having the Mediterranean flavor tonight.
For my vegetable, I made dandelion greens (also in season) sautéed in thick bacon pieces (preferably without preservatives), minced shallots and garlic, some white wine, organic raisins and some maple syrup to balance the bitterness seasoned with sea salt flames at the end.