Fried Soft Shell Crab and Grits

Every year, during the course of my crabbing adventures I catch a few soft shelled crabs. When that happens, I start thinking about what deliciousness I can make with them.

Soft shelled crabs are crabs that have just molted from their shells and their new shells have not hardened just yet. This occurs so that they can grow bigger. In this phase, they’re eaten whole, shell and all, and make for delightful fried dishes. Po Boy’s and sushi (Spider roll, anyone?) and other delicately crispy, crabby, treats that take no effort on the part of the person eating.

While you could also use them for Crab Nanbanzuke, today I decided for more southern fare: fried soft shelled crab and grits. I drizzled a lemon garlic Bourbon butter sauce over it, and topped it with a fried egg. I thought it looked cute, like the crab is wearing a little sunhat. Chives from the garden, some slices of radish for color and bite, and some cheddar cheese made brunch a decadent affair.

You should clean the crab by cutting off the front and pulling out the stomach (crabs are scavengers), lifting each point of the shells up and remove the gills. Finally, cut off the apron on the stomach. I only lightly dredged it in a cornstarch spice mixture because I find that very often, the batter is too thick which detracts from the original flavor of the crab.

Ingredients

• 1 cup cooked grits
• 1 soft shell crab, cleaned
• Cornstarch dredge (1/2 cup cornstarch, 1 tablespoon cajun seasoning, 1 teaspoon garlic powder, salt and pepper to taste)
• Vegetable oil, for frying
• 1/4 cup shredded cheddar cheese
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced bell pepper
• 2 tablespoons Bourbon
• 1 teaspoon preserved lemon puree (or lemon zest and juice)
• Salt and pepper to taste
• Minced chives, for garnish
• Optional: Sunnyside egg, radish slices

1. Dredge the cleaned soft shell crab in the cornstarch mixture and fry in vegetable oil until exterior is golden brown and crispy, lay on a paper towel to drain.
2. In a saucepan, melt the butter and then sauté garlic and pepper until fragrant. Add lemon puree (or juice and zest), Bourbon, and salt and pepper to taste.
3. Arrange cooked grits in a bowl, top with cheese, the fried soft shelled crab, and pour the sauce over the whole thing. Garnish with chives, egg, and radish slices if using.