The Maryland blue crab is renowned for its sweet and succulent meat, and I love steaming them in their hard-shell stage during the cold weather of early spring, when their meat is dense and beyond anything you can imagine. In the late spring and early summer months the crabs undergo a fascinating transformation, shedding their hard shells to become the coveted soft-shell crabs. Or as they are properly called, soft crabs.
The full recipe (and many others) are available to paid subscribers to Andrew Zimmern's Spilled Milk: andrewzimmern.substack.com/su....
11 июл 2024
