I’m a New Englander, so given the choice between steamed lobster or crab, lobster wins every time. But if you take that crab, fry it up, serve it with a smoky dip, and tell me I can eat the whole thing… lobster might have some competition.
Soft-shell crab, named for – you guessed it – their soft shells, is the familiar variety of blue crab from the Mid-Atlantic. Throughout June the blue crab molt their hard shells leaving behind a paper-thin shell. The season for soft-shells is short and the demand is high, so if you can find any at your fish market, snatch them up and give this recipe a try.
RP & I went west to Northampton, MA last weekend to celebrate the marriage of two great friends. RP spent a summer there after college, so he knew his way around town and led us to Woodstar Café for a quick bite before the wedding festivities. Spoiled by living a stone’s throw from Block 11, I’m a sucker for good iced coffee. Woodstar Café did not leave anything to be desired! Their coffee, which almost had a cocoa quality, was outstanding! But what really stole the show was a little ruby-red dollop of compote that was served with our yogurt.
Usually, I’m a muesli-and-honey-with-my-yogurt girl, so this was a much-appreciated reminder of how perfectly compote pairs with rich yogurt. Then my mind started to wander, thinking of all the wonderful ways a compote can be used: mixed with yogurt, topped on ice cream, spread on toast as a jam, paired with cheese… the list is endless!
Our kitchen gets pretty toasty in warmer months, so any “snack-meal”* that we can make without turning on the stove earns major bonus points. This one earns extra points for being healthy and very adaptable. It’s not quite summer yet, but we’re having friends over to watch the Bruins take on the Rangers (Game 3 of the Eastern Semi-finals!) and this salad is a fast, easy appetizer.