Soft Shell Crab with a Micro Brew Sauce
Recipe Courtesy of Fredric A. Byarm
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- Recipe categories: Fruit, Mango, Apple, Pineapples, Shellfish, Crab, Vegetables, Shallot,
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By scottgentle_357196
White Plains, NY
on May 22, 2004
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Okay, first off, I'm a fanatic about micro/foreign brewed beer, tropical fruits, and softshell crabs, so this one seemed right up my alley. It's not a bad receipe, but unfortunately it's really better suited for chicken or fish - the salsa, of which you'll be making a BUNCH (like, 2-3 times more than you'll need is rather overpowering for the delicate taste of softshells. The sauce isn't bad (I used Brooklyn Brown Ale in the place of Pete's, which is much better, but is also rather strong for softshells (and this is coming from a guy who always prefers dark beers over light ones. Lastly, the prep/cook time is MUCH longer than the 10 minutes listed here - PAHLEEEZE! It'll take at least an hour or two to reduce the 2 quarts of beer and apple juice for the sauce, and you're going to spend at least 30-60 minutes getting the salsa together with all the peeling, dicing, and grilling.