Sunday, September 17, 2006
We have crabs, the good kind
We've said it before, we'll say it again. It's good to be back in the Deep South. Poppy Porter was headed to the lake for the weekend but before he left, he dropped off five soft shell crabs for us to cook. I've never cooked soft shell crabs so straight to the internet I went. Thankfully, the shop had already cleaned them for us so I just had to figure out exactly how to cook them. The most popular way to cook soft shell crabs is to fry them so that's just what we did. Paired with the Moss family BBQ shrimp recipe, a crisp salad, nice glass of wine and a big shell bowl in the middle, we were ready to eat. Little Philip sat at the table with us and enjoyed his PBJ sandwich, vanilla soy milk, goldfish, and string cheese. Everyone was happy. Thanks Poppy Porter! Just to make up for that horrendous post about what is now known as the last Hamburger Helper supper, here is a picture before we sat down to eat.