Gone crabbing

Friday, August 29, 2008

A few days ago I stopped by the little shack that sells seafood at the top of Calcon Hook Road in Sharon Hill.  “What do you have that’s caught in Jersey?” I asked optimistically.  The guy behind the counter asked me what I was in the mood for, and then led me to some shrimp.  “Where is it from?” I asked.  “Florida” he replied.

Oh boy.

After much negotiating, I think we finally came to an understanding and assured me the soft shell crabs were either from Jersey, Delaware, or Maryland.  It’s not exact, but I’ll take it.  Granted, I can’t help wondering if the guy was just trying to make a sale.  That’s the problem with purchasing food from people who don’t quite get why anyone would care where their food is coming from: you just never know if the information you’re getting is accurate.

I pan-fried the soft shell crabs after soaking them in milk and dipping in flour.  Having never cooked soft shell crabs before, I was slightly nervous but this tutorial helped me through.  And they were delicious!

As a side dish, I served a gratin of cabbage, leeks, and carrot.

Where it all came from:
crabs, Jersey shore - 70 miles
flour, Daisy Flour - 60 miles
cabbage, Landisdale Farm - 100 miles
carrot, Urban Girls - 29 miles
leeks, Lancaster Farm Fresh - 90 miles
milk, Kingfisher Dairy - 99 miles
egg, Natural Acres - 100 miles
raw milk cheddar, Green Meadow Farm - 44 miles