Soft shell crabs have been on my mind way too much lately and I need to get them out of my dreams and onto my plate before they're gone! This seasonal seafood is only available for a few months of the year during that delicate window when the crabs molt their old exoskeleton and have yet to form their new hard shell. The end result is a delicious and easy to eat treasure from the sea.
I've only had soft shell crabs in restaurants but this simple recipe from renowned Chef Eric Ripert (Le Bernardin) seems perfect for a fantastic dinner at home.
To make Eric Ripert's Sautéed Soft Shell Crabs you just need the crabs, a cast iron pan, canola oil, drawn butter, sea salt, pepper, flour, and lemon. Click here for the full recipe.
Of course, you need the perfect wine for this meal. I would pair the soft shell crabs with crisp and refreshing Strasserhof Kerner Valle Isarco DOC 2011 ($20.99). The Kerner grape originated as a cross between Riesling and Trollinger and produces a flavorful white wine. The Strasserhof Kerner is dry with a light minerality and subtle sweetness that would work brilliantly with the crab and other simple shellfish dishes. The Strasserhof winery is located in northeast Italy in the mountains of the Valle Isarco in the Alto Adige region.