Yes. Even though they are vulnerable prehistoric, sea-dwelling arthropods with impotent killer pinchers...soft shell crabs are also crunchy yet juicy with a distinctive taste of I-don't-know-what-but-it-reminds-me-of-the-Eastern-Shore. Best of all, they are incredibly easy to cook up. (The hardest part may be finding where you can buy them--I bought mine at the Dupont Circle Farmers Market).
I got mine already cleaned and dressed and on ice. The vendor had live ones too, but I couldn't bear the thought of having to kill them (by cutting off their eyes) and cleaning them (by pulling off unedible appendages, etc.) myself.
First I let them take a soak in milk, seasoned with salt and pepper. About 10 or 15 minutes is long enough.
Then I dredge them in a bit of flour that I seasoned up with Old Bay.
Meanwhile, I heat up about a couple tablespoons of oil in a large skillet. When it gets hot, I flip the crabs in, topside down first. After a few minutes, I flip them over to the other side.
And that's it!
I made a meal of them by serving with some simple fried rice and garlic sauteed "rau muong." A throwback to my childhood and a favorite of my father's, these greens are sometimes called water spinach. But taxonomically, they are related to morning glories and sweet potatoes. Gastronomically, they are in a class of their own. They readily soak up the flavor of whatever seasonings you use. I used garlic, a dash of salt, a splash of sesame oil and a bit of oyster sauce.
It ended up being a perfect night to eat outdoors (al fresco dining!) with a slight breeze and fireflies.
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