Tonight’s ‘light’ supper, recovering from Wine & Chile Fiesta and associated events, was three small soft-shell crabs each atop greens dressed with a lime-yuzu dressing. The crabs were frozen and obtained with our last order from Catalina Offshore Products. They were small crabs, except for one that was almost twice the size of the others. The crabs were dredged in seasoned flour, dipped in an egg/milk mixture, and dredged in panko. Then they were fried in peanut oil at 340F for a few minutes, drained on paper towels, and placed on the greens dressed with Tahitian Lime Olive Oil and Yuzu rice vinegar seasoned with SI Spicy Seafood Seasoning, onion powder, Key Lime Pepper, Kosher salt, & SI Salad Herbs.
The crabs were tasty, sweet, and tender and very good on the greens. All was enjoyed with a 2002 Chateau de Puligny-Montrachet Meursault ‘Les Perrieres’ - medium greenish gold in color; rich nose and flavors of complex, spicy white fruits; complex fruity mid-palate with just enough acidity for the salad; and a long, spicy fruit finish. It was a very tasty meal eaten inside at our dining table because of gusty winds.