I'm going to have enough softshells this Sunday to try more than one preparation. What I usually do is dust with seasoned flour and saute with a little EVOO and butter. I'll probably fry up some shallots and scallions, too.
What other preparations do you suggest? The cooking will be done at a friend's home, but he has most standard equipment and a grill.
Has anyone used shiso and ume with softshells? That's my current theory for preparation # 2, possibly creating a softshell sandwich with shiso instead of lettuce and ume paste rather than mustard or mayo.
Make a tempura batter with rice flour and really cold water (club soda works best). Then pan fry in canola or peanut oil.
Then serve with an asian dipping sauce.
We're having them this way tonight, in fact, our current method of choice. Marinate the crabs in a mixture of tequila, chopped cilantro, lime juice and sliced jalapenos for about 2 hours, turning every 30 minutes. Then grill over coals or gas until they reach the desired degree of doneness.
We used to travel south on I-95 and a favorite stop was at Hadfields Seafood in Delaware for thier softshell crab sandwich. It was batter dipped and deep fried served up on what appeared to be wonder bread with ice berg lettuce and a lightly flavoredmayonnaise based tartar sauce. They were divine. Inow, Iknow, people say wonder bread, surley they could use better bread but the bread was only the vehicle to get the thing to your mouth. Hmmmm, maybe I'll see if my fish place has some of them today, that could be dinner tonight.