3 Soft-shell crab recipes

When soft-shell crabs come into season, we just can't make them too many times. Whether we're pan-frying them, serving them in a sandwich or on top of pasta, they are always a special treat. And they are only in season for a short time, so indulge while you can!

Soft-shell crab season is officially here!

Soft-shell crabs come into season in the middle of spring — right about now — along the eastern coast of the United States. Between now and midsummer, the season will creep along the coast until it has reached its most northern point — Maryland.

Soft-shell crabs are blue crabs that have just molted, or shed their hard outer shells. When they are caught just after molting, the shell is extremely soft and totally edible. At other times of the year, you have to sit down with a hammer and pick to excavate the bits of meat from all of its tiny crevices. If you can find them live, ask your fishmonger to clean them, which involves removing the gills and snipping off the front part and the back flap of the crab. Then you can eat the entire cleaned soft-shell crab — shell and all! If you are looking to experiment with this seasonal seafood treat, here are three delicious recipes to test out:

Cornmeal-crusted soft-shell crabs recipe

Pan-fried soft-shell crabs are lovely when served over a spring vegetable succotash or simply with a side of roasted asparagus.

Serves 4

Ingredients:4 soft-shell crabs, cleaned2 eggs2 tablespoons all-purpose flour1/2 cup cornmeal1/2 teaspoon cumin1/8 teaspoon cayenne1/8 teaspoon salt1/4 cup vegetable oilDirections:

Whisk together the eggs in a shallow baking dish. Combine the flour, cornmeal, cumin, cayenne and salt in a separate shallow baking dish.Heat the vegetable oil in a heavy bottomed skillet over medium-high heat.Working with one crab at a time, dip the crab in the egg mixture and then in the cornmeal and flour mixture, making sure the crab is completely coated. Shake off the excess cornmeal and place it on another plate. Repeat with all of your crabs. Place the crabs in the hot pan, shell side down. Note: Since the crab contains pockets of moisture, be sure to place a splatter screen over the pan, as the moisture may cause popping.Fry for about three to four minutes, or until nicely browned. Flip the crabs over and cook on the other side for another two to three minutes.Remove from the pan and let them drain on a paper-towel-lined plate for about a minute and serve.

Soft-shell crab sandwich with arugula and herbed mayonnaise recipe

For a fun variation on a classic fried soft-shell crab, try serving them in a sandwich. The fried shellfish is just heavenly when served on a soft brioche bun with herbed mayonnaise and peppery arugula.

Serves 4

Ingredients:4 cornmeal fried soft-shell crabs (see recipe above)4 brioche buns1 tablespoon butter1/4 cup mayonnaise1 tablespoon parsley, chopped1 teaspoon tarragon, chopped1/2 teaspoon chives, choppedHandful of arugulaDirections:

Slice the brioche buns in half and butter the cut sides. Place them on a hot grill pan or cast iron skillet, buttered side down, until toasted. Remove from the heat.In the meantime, combine the mayonnaise, parsley, tarragon and chives in a small bowl. Serve the pan-fried crabs on the buns with the herbed mayonnaise and arugula.

Soft-shell crabs and spaghetti in caper white wine sauce recipe

Like almost any kind of shellfish, soft-shell crabs work wonderfully in pasta dishes, especially when paired with a light, flavorful sauce and briny capers.

Serves 4

Ingredients:1 pound spaghetti1/4 cup vegetable oil4 soft-shell crabs, cleanedSalt and pepper4 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 cup dry white wine3 tablespoons capers2 tablespoons butter1/4 cup fresh parsley, choppedDirections:

Cook the spaghetti in boiling salted water until al dente. Reserve at least one cup of the starchy pasta water before draining the pasta.While the pasta is cooking, heat the vegetable oil in a heavy bottomed pan over medium-high heat. Season the crabs with salt and pepper and place them shell side down in the hot oil. Note: Since the crab contains pockets of moisture, be sure to place a splatter screen over the pan, as the moisture may cause popping.Fry for about three to four minutes, or until nicely browned. Flip the crabs over and cook on the other side for another two to three minutes.Remove from the pan and let them drain on a paper-towel-lined plate.Reduce the heat on the pan to medium and add the garlic and crushed red pepper to the pan. As soon as the garlic starts to brown, add the white wine and stir to incorporate all the bits from the bottom of the pan into your sauce. Add in the capers and continue to cook until the wine is reduced by half. Stir in the butter and then toss the sauce with the cooked spaghetti and parsley, adding in a little of the reserved pasta water if the sauce looks dry.Serve the spaghetti topped with the sauteed soft-shell crabs.

More shellfish recipes

Lobster, shrimp and scallop cioppino
Shrimp and lobster in wine sauce
Steamed mussels in Pastis

Pack the perfect picnic

One of the best summer activities!

Grab your picnic basket and extra large blanket, we're headed to the beach for a picnic unlike any other! Hoping to inspire you to think outside the wicker basket, we've brought together a few of the best ideas on picnics: What to eat, play and drink while sitting comfortably cross-legged on your blanket.

It's that time of year, when we brush off the dust from our wicker baskets, coolers and beach blankets and head out for picnics! And remember, picnics can happen at any time on any day — don't just wait for Sunday afternoons!

Check out these easy-to-make picnic dishes >>Brunch picnic

How fun would it be to wake up, prepare a few key items and head toward the park for a brunch picnic with your loved ones. The night before start by making a simple fruit salad of fresh berries, melons and pineapple. Make it special by preparing a flavored simple syrup to toss the fruits in. Whip up and bake a batch of mini quiches that can be reheated and eaten room temperature at the picnic. Add a bottle of your favorite bubbly and a quart of grapefruit juice for a twist on the classic mimosa.

Try a pear basil mimosa for a refreshing sip >>Date night picnic

Nighttime picnics are always fun, even if they happen in your own backyard. My advice? Grab four large citronella candles and hold down the blanket with them — they'll keep the bugs away and provide romantic lighting. Keep it simple by dipping strawberries in chocolate for dessert! As for the "main dish"? Nothing is more romantic then cured meats like velvety prosciutto and your favorite cheeses, so head to your favorite cheese shop and stock up.

Learn how to assemble a cheese and meat platter >>Cape Cod picnic

Nothing says summer on the East Coast like heading to Cape Cod and the Islands! If you can't make it this year, host a themed picnic with food inspired by the Islands. Fresh lobster meat tossed with mayonnaise, celery and lemon zest makes the perfect stuffing for lobster rolls (just be sure to put them together onsite, not ahead of time to keep the buns fresh!). Use the ever-so-trendy glass jars and layer yogurt, cranberry jam and fresh granola as parfaits for a sweet treat. What will you be sipping on? Cranberry spritzers of course, made by mixing equal parts seltzer water and cranberry juice.

Make your picnic extra-special with an indulgent BLT lobster roll >>Desserts only picnic

For the friends that only eat chocolate, a "desserts only" picnic is the best way to go! Plus, desserts tend to travel well if made in smaller versions like hand pies, cupcakes, mousse cups and fresh fruit. If you have a fire available, bring your favorite homemade gourmet marshmallows, chocolate bars and graham crackers for a s'mores bar!

Don't have a campfire? Try these portable Mason jar s'mores >>

Whichever picnic you decide to have, just be sure to relax and soak up the sunshine! Because that's what picnics are for, right? Sunshine, food and friends!

More on picnics

How to make travel picnic packs
Plan a romantic summer picnic
Top 10 best places to picnic along the West Coast

Culture shock Your family may be making you fat

Whether your family has roots in Europe, Latin America, the Middle East, or the vast and varied continents of Africa and Asia, cultural influences on your diet and eating habits are often ingrained.

Break the cultural bond with overeating

In many households, it is disrespectful to leave the table without a clean plate. While eating when you're already full may be a compliment to the cook, it's no favor to your own body and health.

Your cultural roots affect your diet

While sitting around the family dinner table, are you often asked “Did you get enough to eat?”—after you've already gorged yourself on a three-course meal of supersized portions, with heaping platters of food on the table throughout the meal. Even though your belly feels like a giant balloon, you find yourself thinking that there’s always room for more.

Sound all too familiar? You are certainly not alone. It's a scenario in homes across the country where many family members constantly fight the battle of the bulge. But you can break the cycle of culturally influenced overeating.

Recognize that you have an addiction to overeating

Once you acknowledge your eating patterns, you can change them. One of the ways of addressing food addiction is to educate yourself on nutrition. For example, understand that high-glycemic carbohydrates (e.g., bread, pasta, rice, potatoes, cereals and sweets) can promote food cravings throughout the day and eventually lead to overeating. Also, if you’re not consuming enough lean protein and healthy fat at each meal, you won’t feel satisfied, and this will also lead to overeating.

Consider your eating habits

Another factor in overeating is how many times you eat each day. Perhaps your family tends to eat many meals throughout the day, ultimately consuming too many calories. Or maybe you've grown up skipping breakfast or lunch and eating a huge dinner every night. Recognize that if you skip meals throughout the day, you’ll be famished at night and at risk of overeating at the worst time of the day. Regardless of your culturally influenced eating pattern, do your waistline a favor and distribute your calories into five mini-meals every three to four hours, with protein, healthy fat (avocado, freshwater fish, seeds and nuts) and low-glycemic carbohydrates (most vegetables, sweet potatoes and fibrous fruits such as berries and apples).

Integrate healthier choices

Your family may come from a culture that has raised generation after generation with fried food and an abundance of refined foods and high-glycemic starches. Despite your cultural tradition, find a healthy alternative and introduce your family to a healthier diet.

Try these delicious ideas:Instead of mashed potatoes and gravy, try mashed sweet potatoes with a handful of raisins, walnuts and a dash of cinnamon.Instead of breaded fried chicken, try chicken covered in almond flour with poultry seasoning. Instead of a side of plain white rice, swap in quinoa mixed roasted broccoli and carrots.Instead of spaghetti, try spaghetti squash with lean ground turkey, topped by a low-sugar marinara sauce.Make healthy eating easy

Do your homework on recipes to learn how to cook healthier meals and check your local coupon books for the best buys on ingredients. It requires some work, but the benefits are worth it. The biggest bonus is that once you learn how to eat healthier, it will be easier to make it a habit.

Track your progress

Optimizing your nutrition takes a desire to change, the ability to change and the tools to do so. Start your weight loss journey by keeping a food log to learn about your patterns on a daily basis. This will be helpful so that you can see what’s working and what’s not.

Take it one day at a time and keep your focus on the benefits today and tomorrow. Through your efforts,  you can eventually break your cultural bond with unhealthy habits and help family members and subsequent generations see the benefits (and ease) of healthier eating.

More diet tips for the new year

Super food: Healthy ways to eat your sweet potatoes
Workplace strategies to lose weight
Top 10 weight loss tips for long-term success

A guide to Mexican herbs spices

We're all familiar with chili powder and cayenne pepper, but the herbs and spices of Mexico are more extensive than just common taco seasonings. Learn about the herbs and spices of Tierra Azteca.

More than just
chili powder

Constantly serving Mexican food that has the same boring flavor profile and ingredients? Get creative on your next culinary adventure de Mexico by learning a little more about the herbs, spices and spice mixes of our neighbors to the south.

Achiote paste

A paste made from annatto seeds, coriander, oregano, cumin, cloves, garlic and more, it's used in a variety of dishes, especially marinades.

Adobo sauce

Frequently used to preserve chipotles, adobo sauce is a smoky chili-based sauce made with tomatoes, onions, garlic and spices. It's a tad on the spicy side and may be used in place of chili powder in many dishes to provide an additional kick.

Ancho chili powder

Ancho chili powder is different than regular chili powder. It's sweet and rich with some dried fruit flavor.

Anise

With a flavor similar to licorice, anise is used in the same way as clove. It may also be found in sauces and other savory dishes.

Chili powder

Many people assume chili powder is just ground chilies, but it's actually a blend of dried, powdered chilies, cumin and oregano. It's frequently used as seasoning for meats and vegetables and has a mild spiciness.

Chipotle

Chipotle isn't a variety of pepper, but rather, a dried jalapeño. It has a distinctive smoked flavor that complements many sauces, salsas and marinades. It comes dried or preserved in adobo sauce (see above).

Cilantro

Cilantro is used in a variety of Mexican dishes. Both the leaves and the seeds (coriander) are edible. It's frequently found in salsas, molés, cheeses, broth-based soups, rice and beans.

Clove

Similar in flavor profile to cinnamon, clove has a slightly smokier flavor and more pungent aroma. It's often used to add depth to sauces (like molé) and other dishes.

Coriander

The seed of the cilantro plant, coriander is sweet, spicy and a bit lemony.

Cumin (comino)

This dried seed, which is sometimes ground, has a warm, smoky flavor and is slightly bitter. It pairs well with almost any meat and a variety of heartier vegetables and legumes.

Try some of these Mexican recipes >>Hierba de conejo

Fresh or dry, hierba de conejo is used with beans and rice. It has a musty but pleasant flavor and is frequently used in cold beverages, as well.

Hierba santa

The heart-shaped leaves of hierba (or hoja) santa are used frequently in green molés, in tamale wrappings and in meat dishes. It's got a strong and rather unexpected flavor (which has been described by various people as similar to mint, eucalyptus, peppercorn, allspice or anise) and should be used sparingly. Too much of it isn't good for you.

Laurel

Similar to a bay leaf but more delicate, laurel is used for cooked sauces, meat dishes and pickling.

Mexican cinnamon

True cinnamon (unlike what we typically purchase in the store), Mexican cinnamon is, in taste, similar to the cassia people in the U.S. think of as cinnamon. It's often used in both sweet and savory dishes.

Mexican oregano

Mexican oregano has an earthy flavor and is often used to season tomato-based dishes. It's stronger and more bitter than Mediterranean oregano.

Papalo

Similar to cilantro, papalo is pungent and powerful. Eaten raw with tacos, and in cemitas, guacamole and salads. Widely considered to be an acquired taste.

Pipicha

Similar to cilantro (though stronger), pipicha has overtones of anise and lemon. It's frequently used to flavor meat dishes.

Recado rojo

This spice mix was used by Mayan indians and contains cinnamon, clove, oregano and garlic.

Romerito

With small succulent leaves that resemble rosemary, the vibrant and earthy flavor resembles spinach. They're often eaten raw or cooked in dishes for holidays. They're also commonly served with dried shrimp.

Te limon

It's actually just lemongrass, but is known as te limon because it's frequently used in teas. But it can also be used in soups and in modern Mexican cooking.

unexpected Herbs

In addition to these herbs and spices, Mexican cooking also makes use of many flavorings you already have in your spice rack: basil, spearmint, marjoram, peppermint, parsley and more!

Mexican-inspired recipes

The Mexican cemita sandwich
Christmas tamales recipe
Southwestern wedding soup

Steak fajita stuffed avocados

Save Carbs By Stuffing Fajitas Into Avocados!Craving fajitas but going low-carb this week? Skip the tortillas and have your favorite Mexican dish in an avocado instead!

Avocados aren't just for guacamole or for topping your salad, they make perfect bowls for your favorite dishes! These steak fajita stuffed avocados are the perfect answer to your Mexican craving, and are completely gluten-free and very low carb!

Steak fajita stuffed avocados

Serves 8

Ingredients: 4 avocados4 tablespoons lemon juice, divided2-1/2 tablespoons cilantro2 tablespoons fajita seasoning, divided1 tablespoon olive oilAbout 3/4 cup arugula1 pound skirt steak1 medium red bell pepper, sliced2 jalapeños, sliced and seeded1 medium onionSalt and pepperDirections:

In a large zip-closed bag, place steak. Add cilantro, fajita seasoning (1 tablespoon) and salt and pepper. Place in the fridge and marinade for an hour.Cut each avocado in half and remove the seed. Scoop out the insides and place in a large bowl. Add lemon juice and salt and pepper. Smash to make guacamole and set aside.In a grill pan over medium heat, add steak. Cook for about 5-6 minutes for a medium-rare steak. Slice in thin slices and set aside. Add peppers, jalapeños, onions and the remaining 1 tablespoon of fajita seasoning to the grill pan and cook until soft with grill marks, about 4 minutes.Fill avocado shells 2/3 full with the guacamole. Scoop about 2 tablespoons of arugula over the guacamole. Add peppers, onions, jalapeños and steak to the top of the arugula. Garnish with cilantro and serve immediately.

More easy avocado recipes

Creamy avocado daiquri recipe
Meatless Monday: Avocado egg salad recipe
Cactus fries with avocado dipping sauce

Trending now Fitness dance classes worth trying

This ain't your
mama's Jazzercise

With the sun shining, the smoothies flowing and a cool breeze floating in off the Pacific Ocean, the scene was set for a fabulously fit day.

And that it was!

Jamba Juice's 2013 FiTrends Expo in Santa Monica, California, offered a series of fitness experiences, one after the other. With big-name brands like CrossFit and Blogilates taking part in the action, the surprising trend that began to surface was the popularity of dance.

Now, it's no secret that Zumba has taken the world by storm, and that barre-style classes have developed a cult-like following, but it's clear that there's a growing trend toward a variety of dance-style fitness classes that go well above and beyond your standard gym class offerings.

Bokwa

For the choreography-challenged — and even the hearing impaired! — Bokwa offers a truly fun dance style that involves the "writing" of letters and numbers with your feet. Easy to learn and even easier to follow, Bokwa instructors encourage you to spice things up and add a little of your own flavor to the dance as you become more comfortable with the movements.

Best for: Anyone looking for easy-to-learn choreography and loud, upbeat music.

Bonus: Bokwa really is a great option for the hearing impaired, as each step is initiated by an American Sign Language symbol. Once you get the steps down, there's really no need to hear what the instructor is saying!

Broadway Bodies

Currently offering classes in New York and Los Angeles, Broadway Bodies is like Glee in real life. From classic show tunes to Beyonce's greatest hits, each song will bring out your inner drama queen as you sashay, shimmy and spin across the stage... er, aerobics studio.

Best for: Anyone who fancies herself a Rachel Berry... or even a Sue Sylvester.

Beware: The class was developed by an actual Broadway performer and choreographer, so while the choreography isn't hard, it's not super-simple, either. If you're not an ex-dancer, expect it to take a couple classes to get used to.

LaBlast

More of a Dancing with the Stars fanatic than a Glee fan? You're in luck! LaBlast was developed by Louis van Amstel, world dance champion and Dancing with the Stars fan favorite, as a way to bring ballroom dancing (sans partner) straight into the fitness studio. You'll mix a little Lindy Hop and salsa with disco and the hustle as you swing your hips into shape.

Best for: Those with fast feet and a lot of confidence!

Bonus: While the class is offered in studios around the country, if you're worried about keeping up, you can try it at home with a LaBlast DVD.

Piloxing

Okay, so technically Piloxing is what it sounds like — Pilates mixed with boxing — but in reality, there's a lot of dance involved, too! This hard-hitting, fast-paced class is definitely a break away from traditional kickboxing, and you'll be having so much fun with the dance-inspired boxing moves (yes, that's a thing) that you'll barely notice how much you're sweating.

Best for: Anyone who loves to work hard!

Beware: Your legs will shake and your core will burn — most exercises are full-body movements combined with muscle isolations. It will make you sore!

Best non-dance trend

After sweating through three hours of workouts, the final FiTrend of the day was quite possibly the best. Venus Williams and her trainer, Samantha Monus, led participants through a tennis-inspired workout. With lots of sliding, lunging and crossbody arm-swinging, it was the perfect training solution for the amateur athlete.

Best for: The athlete, former athlete or athlete wannabe.

Bummer: There's not an official class out yet! Williams and Monus alluded to something in the works, but you'll just have to wait and see.

More fitness trends

13 Workouts to try in 2013
Ways to change up your gym routine
Moksha: A new kind of hot yoga

Image credit: Jamba Juice

Sausage, cheese sun-dried tomato pasta recipe

A simple Italian dinner

Sometimes simple is best when it comes to dinner. This pasta dish is easy to make but has huge flavor from sausage, sun-dried tomatoes, fennel and aged cheese.

A quick and easy recipe that can be whipped up in no time is essential for busy nights. Change things up by using different flavors of sausage and whatever aged cheese you have on hand.

Sausage, cheese & sun-dried tomato pasta recipe

Serves 4

Ingredients:12 ounces short pasta (like campanelle or fusilli)3 sausages1/2 cup grated cheese (like aged cheddar or Gruyere)1 teaspoon fennel seeds1 tablespoon finely chopped sun-dried tomatoes4 - 6 tablespoons extra-virgin olive oilSaltPepperDirections:

Boil a large pot of water for the pasta. When the water boils, liberally salt water, then add the pasta. Cook until al dente, according to package directions. Remove pasta from water, reserving water for later use.Meanwhile, prepare the sausages. Poke holes in the sausages with the tip of a knife. Grill on a griddle until all sides are brown. Once cooked, chop into small pieces.Transfer chopped sausages to a large bowl. Add sun-dried tomatoes, fennel seeds and cooked pasta. Mix together. If the pasta seems dry, ladle in a small amount of pasta water.Drizzle pasta with extra-virgin olive oil until the pasta is coated well. Mix in the cheese. Season with salt and pepper, if needed.

More Daily Flavor

Zucchini parmigiana
Potato leek soup
Fried lobster ravioli with red pepper cream sauce

相关的主题文章:

• 『RPGツクール』シリーズ初の音源特化素材集「RPGツクール音素材集 Vol.00」2012年12月21日発売決定！
• 南極観測船しらせ、緊張の航海…観測に集中できる環境を
• ユベントス、コンテ監督復帰戦でパレルモに勝利