Originally Posted by Cerise
Great pic @chefbuba
How do you prepare them? Are they soft shell? I have always wanted to try soft shell, & understand(?) you can eat the whole crab. Always thought of softshell as a New Awlins/Creole kinda dish.
What did you wind up making @Pepper Grind
When the weather turns cooler, I want to try a crab pot pie w/ puff pastry similar to this one (using legs). (Hint, hint, re Pie Challenge.)http://www.howsweeteats.com/2014/09/lobster-pot-pies/
@Cerise I went with your fabulous lemon gremalota suggestion because the ingredients list incorporated flavors I feel passionate about regarding crab and I liked the unique texture idea of angel hair combined with garlic crumbs.
Unfortunately, your link never loaded properly, so I was forced to use a random search on a different recipe.
I did stray away from the recipe a bit by subbing wine with chicken broth and parsley with dill.
I would make it again using less lemon juice and zest, although I think it would be spot on for chicken instead. With the crab it felt like I was enjoying the pasta so much, I forgot about the poor crab.
It was still quite delicious!