Sean Brock's Pan fried soft-shell crabs
Posted 05 May 2012 - 10:12 PM
The Wall Street Journal has a quick food article on chef Sean Brock's version of soft shelled crabs. It's pretty straight forward.
Create a batter out of 3 cups of self rising flour, 2 bottles of dark beer, sesame seeds, and a little salt. Whisk well and put in the fridge.
Heat a few cups of canola oil to 325-350 in a deep pot.
Wilt Swiss chard in a skillet with butter
Warm bacon or guanciale in another skillet until golden, add a little bacon and parsley
Remove batter from fridge, dip crabs in batter, allow some to drip off
Place in hot oil, cover immediately. Turn in about 3-4 minutes, total cooking time 8 minutes
Melt butter in another skillet, fry eggs, basting in butter as you go
--divide the chard
--put crab on chard
--put egg on crab
--Drizzle bacon and lemon etc over egg and crab
Contrast this to Rutt's Hut, an old school Jersey hot dog legend. You can't even get across the parking lot without encountering pigeons who are so bold that they try to take bites of hot dogs from people who are walking to their cars. These pigeons are so brazen that they routinely shake down rats for lunch money.
hotdoglover, describing the well known Clifton NJ dog house