Categories: Recipes
      Date: Oct 20, 2014
     Title: Soft-shell Crab Eggs Benedict
When softshell crab season comes around, we can't help but incorporate them into every meal. This twist on eggs benedict is delicious and decadent way to start the day. For instructions on how to clean softshells, ask your favorite market fisher (or use this easy guide). Farm fresh eggs and artisan market bread make this a local treat!



2 cleaned softshell crabs

1.5 cups buttermilk

1 cup flour

peanut oil

salt, black pepper and red pepper to taste

2 fresh eggs

2 slices thick cut bread


For the crab: Heat oil over medium-high to high heat in a cast iron skillet to cover crabs. The oil should register about 350 degrees.

Place the cleaned soft-shells on paper towels so they stay dry. Season lightly with salt and pepper. Place the buttermilk and flour in separate wide, shallow bowls.

Working with 2 at a time, dip the soft-shells in the flour, then in the buttermilk, then in the flour again to coat evenly. Carefully add to the oil and fry for about 5 minutes, flipping the crabs once, until the bubbling subsides and they have a nice golden color. Remove crabs from oil and place on paper towel lined plate or platter.

For eggs: heat water in a medium saucepan until just before boiling. Add a splash of vinegar to water. Make a whirlpool in the water using spatula. Drop egg into center of whirlpool and let cook for 2 minutes. Remove from water with slotted spoon.

Toast bread to taste.

To each plate add toasted bread, topped with poached egg, and finished with fried crab. Add remoulade or hot sauce to taste.