Hope you had a wonderful weekend! We’ve extended our weekend to a whole week… and we’re eating our way through Boston, MA. Follow us on Instagram (@wcchicago) to see what delicious things we’re up to! Since we’re visiting the east coast, it seems only fitting to share a seafood recipe or two with the abundance of fresh seafood. That’s why I’m highlighting soft shell crab and crabcakes!
Both soft shell crabs and crabcakes are some of my favorite seafoods. They are easy to prepare and fairly similar too. These recipes incorporate some yellow cornmeal which adds a nice texture and flavor too. Serve these up together, as I did, with some fresh lemon wedges and a sprinkling of snipped chives for color…
4 soft-shell crabs, cleaned & rinsed
1 1/2 cup lump crab meat
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Zatarain’s Creole seasoning
1/4 cup panko breadcrumbs
1/4 cup yellow cornmeal
1/4 cup mayonnaise
2 teaspoon sriracha (or more, if you like extra heat/spice)
*Spicy Mayo – combine mayonnaise and sriracha, stirring until well incorporated. For easy use, transfer mixture to a small squeeze bottle or simply spoon on or serve on the side if desired.