Soft shell crabs are in season and if you live near the Chesapeake Bay you gotta have them.
Here’s how: Clean them or have your fish monger do it; drench them generously in a mixture of Wondra flour, cornmeal, salt and pepper; place the crabs belly side down in a medium hot skillet with peanut oil; saute until just about done, about 4 minutes; then turn them over skin side down; splash the belly with Tennessee Sunshine or other mild hot sauce while cooking skin side down. Finally turn the seasoned belly back down for 30 seconds to set the hot sauce. Serve immediately on heated plates. This time with poached asparagus with EVOO and black sesame seeds.
