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.
