Beer-Battered Soft Shells

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Soft-shell season has arrived here along the Eastern Shore. All up and down the Chesapeake Bay, hardworking waterman are tending to shedding tables watching crabs bust out of their old shells, then pulling them from the water while they’re still soft and pliable, and shipped to crab connoisseurs all over the world.

Handy Seafood, located in Salisbury and Crisfield, helps them get where they need to go. They’ve been around forever. Whenever I look to an favorite old Chesapeake Bay cookbook – they ALL mention Handy. And they are still getting nods in publications – they were just mentioned in Food & Wine magazine this month. So when they reached out to me about sponsoring a post, I felt honored to be working with such a beloved local company – and jumped at the chance!

While I’m usually going straight to the source to get my crabs, I know many of you guys can’t. If that’s the case, you definitely need to check out Handy’s online store. They ship chilled and frozen crabs just about anywhere! They arrive fully cleaned and dressed, so all you have to do is figure out how you want to enjoy them. Which, was a nice change of pace for me.  But, if you do have to clean your own – click here for a great video on how-to (featuring yours truly).

They’ve got a ton of great recipes on their website, but I went with an old favorite that is found in John Shield’s Chesapeake Bay Cooking. The recipe was submitted to John by the guys in the crabhouse at Handy back in the 80’s. So, I thought it would be cool to bring the Beer Battered Soft Shells to the party.  If anyone knows how to prepare a soft shell – it’s the guys who work with them all day long. Am I right?

The batter is easy to whip up, and the crabs fry up beautifully. Perfectly golden and crunchy on the outside, tender sweet crab on the inside. I put them on a sandwich with a little tartar sauce, but I think they’d be excellent on a simple salad as well. And what an impressive presentation they make!

Summer is here on the Shore, get out there and enjoy everything that it has to offer.

Beer-Battered Soft Shells

1 1/2 cups flour (divided)
1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp paprika
1 tsp Old Bay
1 (12 oz) beer
6 soft-shell crabs (cleaned)
vegetable oil, for frying
tartar sauce and lemon wedges

Mix 1 1/4 cup flour, salt, baking powder, paprika, and Old Bay in a small bowl. Mix in the beer and whisk until smooth. Let batter sit at room temperature for 1 to 2 hours to thicken.

Add remaining flour to a pie plate or dish and lightly dust softs with flour, shaking off any excess. Set aside.

Pour oil into a deep skillet to a depth of about 1 inch and heat to 375.

Gently dip each crab into the batter to coat evently, use a fork to lift out – give a few taps to let excess batter drip off. Gently slide the crabs into the hot oil, being careful to not overcrowd pan. Fry to golden brown, about 4 minutes on each side.

Remove to paper towel lined tray to drain briefly.

Serve immediately with tartar sauce and lemon wedges.

Source: adapted from Chesapeake Bay Cooking with John Sheilds

Disclaimer: This post is sponsored by the good folks at Handy Seafood. As always, all thoughts and opinions are my own.

Grilled Oysters with Garlic-Herb Butter

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Fall has arrived here on the Eastern Shore of Virginia – which means, oyster harvests are in full swing in the waters surrounding our little peninsula. From the salts on the seaside, to the sweeter guys harvested out of the Chesapeake Bay and the rivers on the western shore – we have such an amazing variety of oysters in Virginia.

A couple of weeks ago the Chincoteague Chamber of Commerce hosted it’s 45th Annual Chincoteague Oyster Festival – an event that’s anticipated all year long. Fried oysters, steamed oysters, raw oysters…a true celebration of the briny bivalve.

I was running around taking photos to earn my keep, in exchange for my ticket. But, I managed to tote over my little portable grill and snag a few oysters to throw on it, to get some photos to share of this super easy way to prepare them with you guys.

Oysters on the half, brushed with a simple garlic-herb butter while on the grill. Couldn’t get easier, delicious, or more impressive. If shucking isn’t your thing, you can steam them until they pop open, and then pry off the top shell – the garlic butter will still keep them plump and juicy.

If you’re really lucky, like I was on this particular day, you may find a tiny friend lurking inside your oyster. Pea crabs are considered a delicacy by many around here, tender yet slightly crunchy little crustacean parasites that like to set up shop inside our oysters. We eat them, but if it’s not your thing – by all means, serve them their final eviction notice before enjoying.

A few minutes on the grill is all you need, just until you see the butter start to sizzle. A little squeeze of fresh lemon juice to finish.  Enjoy them hot, and be prepared to reload the grill. You can’t eat just one!

Grilled Oysters with Garlic-Herb Butter

1 cup (2 sticks) salted butter
12 cloves garlic, minced
2 Tbsp fresh parsley, minced
1 Tbsp fresh thyme, minced
24 large oysters, shucked and on half-shell
fresh lemon wedges, for serving

In a small saucepan, melt the butter over low heat. Add the garlic and herbs and let simmer for 5 minutes. Remove from heat and set aside.

Heat your grill to the low end of the high spectrum (about 450 degrees).

Carefeully place oysters on the grill and spoon a small amount of the garlic butter into the center of each oyster (about 1 tsp). Cover, and let oysters cook for about 5 minutes.

Once the butter is sizzling and they oysters have plumped up, they’re ready. Remove from the grill and let cool for a couple of minutes.

Serve with lemon wedges and give a squeeze just before enjoying.

Grilled Soft Shell Scampi

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If you’re driving down the “main drag” here on the Eastern Shore of Virginia (aka Route 13), one of the best things you can do for yourself is to turn off the beaten path. All roads lead to the water eventually – seaside or bayside. It doesn’t matter. Chances are you’ll stumble on a seafood shack in your travels. And this time of year, they’re all sure to have fresh soft shell crabs. A delicacy here, as well as around the world.

My favorite spot is Martin’s Crabhouse in Saxis, VA. It’s about a 20 minute drive for me on Chincoteague, but when it comes to crabs – it’s always worth the trip. You’ll usually find two old salts sitting on the front porch of the crab shack, no doubt talking about fish tales. One of the younger guys inside will shuffle over to the peeling tables and fish out a dozen for me – wriggling as they’re pulled out of the water and placed in the box. It really doesn’t get fresher than that.

Up until last week, breading and pan-frying was my go-to prepare a soft shell crab. But, after putting them on the grill…I fear I can never go back. First off, it was easier and way less mess. Always a win! But the flavor. THE FLAVOR. Sweet, tender crab with a heady dose of smokiness from the grill. I brushed with fresh garlic herb butter while cooking, which helped them to not stick to the grill – as well as impart more wonderful flavor. A few minutes on the grill, and they plump up to pure perfection.

I wanted to pair them with pasta, so I made a quick scampi sauce using the usual suspects – butter, garlic, lemon, white wine. And, a few cherry tomatoes and basil for a little extra flair and color. Was just enough to make the pasta moist, and paired perfectly with the crab – just making it’s flavors sing a little louder.

Move over, Shrimp Scampi. There’s a new kid on the block…

Grilled Soft-Shell Scampi

10 cloves garlic, peeled and minced
1 cup salted butter (2 sticks)
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 large lemons
4 large (prime or jumbo) soft-shell crabs, cleaned and prepped
16 oz fettuccine pasta
1 1/2 cups dry white wine (like Chardonnay)
1 cup cherry tomatoes, halved
10 leaves fresh basil, chiffonnaded
Olive oil
Kosher salt
Fresh ground pepper

Fill a large stockpot with water and 1/4 cup kosher salt and bring to boil over high heat. Prepare pasta according to.ditections on package (or make your own!)

Prepare the garlic butter for basting. Melt a stick of butter in a small saucepan. Slice one of the lemons, and add 2 or 3 slices to the melted butter, as well as the half (1 Tbsp) of the minced garlic, thyme, and rosemary. Let cook for one minute to release flavors, then remove from heat and set aside.

Heat a grill to medium-high. Season crabs with a pinch of salt and a drizzle of olive oil on both sides. Place on grill, and cook for about 6 minutes on each side – basting with the garlic butter while cooking.

Make the scampi sauce by melting the other stick of butter in a saucepan over medium-high heat. Add the remaining garlic, cherry tomatoes, white wine, and the juice of the other lemon. Increase heat to high, and let reduce for about 5 minutes. Stir in half of the fresh basil. Season to taste with salt and pepper. Remove from heat.

Place a pile of pasta on a large plate. Place a grilled soft shell on top, then pour about 1/2 cup of the scampi sauce on top. Garnish with fresh basil, and the remaining lemon slices.

Seared Scallops with Old Bay Grits

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It’s that time of year here on Chincoteague. When a friend or neighbor will knock on your door, and present you with a Ziploc bag full of freshly caught scallops, soft shell crabs, drum fish, shrimp…whatever happens to be good on the docks or our little roadside seafood markets that day. It’s pretty much my favorite time of year on our little island, aside from Pony Penning…

So when my BFF stopped by last week with these gorgeous scallops, it made me feel one step closer to full-blown summer. I’d also happened to restock my supply of Geechie Boy grits last week too. While shrimp & grits is a regular on our menu this time of year, I thought – why not scallops instead?

Seasoned them simply with some of my homemade seasoning salt and pepper, gave them a quick sear. Happened to some fresh spinach on hand that needed to be used, so I sauteed that with a little bit of garlic and champagne vinegar – which did a great job of deglazing the pan and bringing all that awesome flavor into the dish. I think kale or chard would also be wonderful in place of the spinach!

The grits are a perfect accompaniment, because they kind of take care of themselves on the stove while you get the scallops squared away. Also, grits are so versatile when it comes to different flavors. I wanted something with a little bit of a coastal twist – so I stirred in some Old Bay right before serving. Life changing, ya’ll…

Served with a lovely local Rosé and a salad, it was the perfect way to break-in dinners on the back porch season for us! 

Seared Scallops with Old Bay Grits

1.5 lbs dry-packed scallops
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp butter
3 Tbsp olive oil
2 cloves garlic, minced
8 oz fresh spinach
1/2 cup white wine (like Chardonnay)

For the grits:
1 cup stone-ground grits
2 1/2 cups milk (whole or 2%)
2 Tbsp butter
2 cups water
1 tsp kosher salt
1 tsp Old Bay

Place the 2 cups of milk, water, and the grits into a 2-quart saucepan. Cover, and turn the heat to medium high. When mixture comes to a simmer add butter, and 1/2 teaspoon salt, and reduce the heat to low. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, for about 20 minutes. Add remaining 1/2 cup milk, stir, and cook for 10 minutes more. Stir in Old Bay, and season to taste with additional salt. If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender. Set aside and cover to keep warm.

Meanwhile, cook the scallops. Dry scallops well with paper towel. Place on platter or baking sheet and season both sides with salt and pepper. Set aside.

Heat a large skillet over high heat. Add half of the butter and olive oil, coating the bottom of pan. Quickly (and carefully) add 10-12 scallops to the pan and cook for about 3 minutes on each side, until nice and brown. Remove to another plate, and set aside. Repeat with remaining scallops, adding more butter and oil as necessary.

Once all scallops are cooked, reduce heat to medium-high and add the remaining tablespoon of olive oil to the pan, followed by the garlic. Cook until fragrant, about 30 seconds. Add the spinach and toss for about a minute until wilted. Remove to the same plate as the scallops.

Add the wine, and scrape the bottom of the pan with a wooden spoon to deglaze. Cook over medium-high heat until reduced by half. Remove from heat and set aside.

Place a bed of grits on the plate using a ladle. Top with about 1/3 cup of the spinach, followed by the scallops, then drizzle with the wine reduction.