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Fried Soft-Shell Crabs served on Watercress with Thousand Island Dressing
Every year I eagerly await Maryland's soft shell crab season. A great tasting soft shell just takes me back to when I was a kid and I’d watch my grandmother and her sister sauté them in butter and serve them up between two thick slices of bread. On the table was a side of tartar sauce for drizzling and dipping. Over the years I've eaten soft shell crabs all kinds of ways. Right now I love them on watercress with homemade Thousand Island Dressing. It’s a bit different, I know, but the different textures—the crispy soft shell with the delicate greens—make this dish quite extraordinary.
Submitted By: Rebecca Bent