HAPPY BIRTHDAY, MOMMA!!!!!!
I hope you all had a lovely long Memorial Day Weekend! We spent the weekend at Ocean Isle Beach with my family and enjoyed lounging at the pool, dinners with family and long morning walks. The weather was absolutely perfect and I didn’t want the weekend to end. We headed back home on Monday morning so that we could get settled for the week and enjoy our evening. Before we hit the road, we grabbed some soft shell crabs and shrimp to bring home so we could have a seafood feast to end a fantastic weekend.
I’ve had a craving for soft shell crab over the past month or so but we haven’t had the chance to go to a restaurant that has them on the weekend. So last night we tackled cooking soft shell crab at home. Turns out it’s incredibly easy! On the drive home, I researched a few recipes and finally decided to use this recipe as my guide. Instead of flour, I used a seafood breader that was recommended by The Island Seafood Company (where we purchase our fish and shrimp). We also asked them to prep them (cutting off the eyes and removing the lungs) for cooking. The crabs are simply pan fried in a mixture of bacon fat (yes!), butter and EVOO for about 6 minutes on each side.
I served the crabs with the sauce in the recipe (I ended up adding some vinegar to the sauce for some acidity) as well as cocktail sauce.
We also feasted on Summer Herbed Grilled Shrimp. The shrimp are tossed with honey, EVOO, salt and pepper before being grilled to perfection. Once grilled, serve the shrimp with a delicious mixture of parsley, oregano, lemon zest, garlic, EVOO and red wine vinegar.
And finally, to add some veggies, we grilled some cabbage and then topped with bacon (because why not) and a basil vinaigrette.
The perfect end to our long weekend.