Soft Shell Crab Sandwiches with Ramps and Spring Onion Pesto

After hearing about soft shell crabs popping up on menus around the city at the beginning of spring, I really wanted to try them out but the prices at these restaurants were more than I wanted to spend, so I decided to make my own. These crabs come into season at the beginning of spring and they truly are a seasonal treat because of the way the crabs are harvested.

When a blue crab grows, it fills up its entire shell and needs to shed this shell to continue to grow. This is when the crabs are harvested and the only time when you can eat them whole. Most reputable places will clean them for you which is much easier than having to cut off their eyes and remove their insides yourself. They will only be good for a day or two after cleaning but like most seafood, you probably want to eat it the day you buy it anyway.

These crabs are usually best breaded and pan fried which gives them a nice crunchy outside to contrast with their soft insides. I paired the crabs with a buttery brioche bun and topped the sandwich with garlicy ramps and spring onion pesto.

Pasta with Pesto, Kale and Cannellini Beans

With all the basil that’s been at the farmers market lately, I’ve been using any excuse to make and eat pesto. I’ve been putting it on the obvious like pasta and sandwiches and also even as a snack on saltines. Pesto freezes really well so it’s best to make it in big batches so you can have it into the winter months when theres no more fresh basil around.