{"id":18524,"date":"2018-08-19T00:43:26","date_gmt":"2018-08-19T00:43:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18524"},"modified":"2018-08-19T00:43:26","modified_gmt":"2018-08-19T00:43:26","slug":"simple-sauteed-softshell-crab-haricots-verts-grilled-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18524","title":{"rendered":"simple saut\u00e9ed soft shell crab; haricot vert; grilled tomato"},"content":{"rendered":"

\"\"<\/p>\n

I had never cooked soft shell crab before, or, if I had, I no longer remember having done so, and it would have to have been decades ago.<\/p>\n

I’m pretty happy about my first outing (or, as it may be, my second).<\/p>\n

\"\"<\/p>\n

I spotted a bucket of live blue crab (Callinectes sapidus<\/a><\/i>) in my Friday fish stand in the Union Square Greenmarket. They were waving at me. I just had to bring them home, especially since it was the first time I had ever seen them in that market.<\/p>\n

My first concern, since they were quite alive, was, how to clean them. The internet came to my rescue once again; Marylander Stacey Williamson’s short video<\/a> is the best description I found; it’s charming, perfectly clear, and reassuring.<\/p>\n

For actual cooking guidance, I found the input from both Mark Bittman<\/a> and Melissa Clark<\/a> very useful, and I ended up going with the simplest version described by each.<\/p>\n