Recipe: Softshell Crab Summer Rolls

Recipe for Softshell Crab Summer Rolls, adapted by the James Beard Foundation

 

Summer is a season of limited-engagement foods. One of its most precious treats is the softshell crab, a blue crab that has abandoned its hard shell for a temporary, thin skin that's completely edible and full of flavor. Thankfully, it only takes a little work to savor these fleeting crustaceans: many cooks opt to simply batter, season, and fry their softshell crabs, a preparation that's equally delectable in a sandwich, on a salad, or by itself.

 

At Maritime Parc in Jersey City, chef Chris Siversen places softshell crab tempura inside Vietnamese summer rolls. Fresh herbs, shaved vegetables, and an addictive red curry mayo join the crabs inside the wrappers. If that's not enough to tempt you, just know that softshell crabs' days are numbered.

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation

 

It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:

 

Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.

 

Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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