Nothing exemplifies summer eating quite like seafood – I’m thinking lobster rolls, fried calamari, octopus ceviche, a pot of steamed mussels eaten al fresco, shrimp po’boys. I could go on with this seafood word association but will spare you. I’d earmarked this recipe for a Cajun-style fried soft-shell crab some time ago but was totally sold when, during my weekly shopping extravaganza at the 75th St. Fairway Market, I saw that soft-shell crabs were on sale. I’m confident cooking most seafood (octopus, squid, mussels) but was a little apprehensive having never tackled crab before.
