I love soft shelled crabs.
It's a pretty safe bet that if soft shells are on a restaurant's menu, that's the dish I'll order.
But whenever I'd try to prepare a soft shell dish, I was always disappointed in the results.
No more.
The other week Mark Bittman published a recipe for Pasta with Soft Shelled Crabs that's a keeper. I've made it three times now, each time being better than the previous one, so I'm confident in recommending it.
There's even a video of Mark Bittman making the dish, so you can't go wrong.
