This is how you celebrate springtime!


  Every year from April to September millions of blue crab molt their old hard shell for a new one. Not all market places or cities are close or lucky enough to be able to take part in this yearly event, atleast in a cost efficient way. This delicacy must be harvested at just the right time from the water before hardening. The mouth and abdomen is discarded along with the gills or “dead man’s fingers “for you old timers. After cleaning the crab you can eat it whole, typically deep fried or sauteed.

Medium pan seared strip steak rice and cornmeal fried soft shell crab

I always fry my soft shell in flour but this time I switched it up to a fine yellow corn meal. Some recipes call for an egg batter which I feel is tasty but can overshadow the delicate crispness of the fried shell. I should’ve used a better grade of cornmeal but altogether I think now I’m switching forever. Another note on switching forever! The strip steak you see was perfect melt in your mouth tender after the normal few minutes in the pan then finish in the oven with a rest time. The main difference between this steak and any other was the fact that it was all organic raised grass fed beef! I never thought I would truly be able to tell. I feel it had more flavor and more tenderness. It could’ve been the butter and rosemary I basted it in.


Grilled flank steak with spinach and green apple salad

Spinach and green apple salad with grilled flank steak and onions

For the flank steak :
1/2 gallon milk
Olive oil
Salt and pepper
1 white onion
1/2 cup red wine

For the salad:
1 bunch spinach and spring mix
1 cup toasted walnuts
2-3 green apples cut into matchsticks

For the dressing :
1 – 2 teaspoons dijon mustard
2 teaspoons apple cider vinegar
1 tablespoon olive oil

The trick to a good steak of any kind is a perfect marinade! Most people go for acidic marinades on instinct thinking¬† “the stronger the better” . The truth is that with acidic marinades such as vinegar,
wine, citrus, and tomatoes you run a risk of making your meat tough! The acid will initially work well on the surface but with time the protein will contract and squeeze water out! Milk however will tenderize the meat throughout without any toughening due to the lactase enzymes that break down proteins. Flank steak benefits tremendously from this kind of treatment since you can marinade up to 24hrs!

1. Marinate steak in milk up to 24hrs.
2. Season with salt and pepper before adding olive oil to a medium high skillet. Brown both sides and remove.
3. Add julienned onions and saute until tender.
4. Return flank steak to pan and add red wine. Saute until desired temp. Add more wine/oil as needed.
5. Combine ingredients for salad and dressing as listed.