For any seafood junkie, we’re entering a special period of joy – soft-shell crab season. Simply sauteed, deep fried, or battered and pan-seared, New England chefs are getting their skillets nice and hot in anticipation of this beloved shellfish delicacy. Award-winning Executive Chef Robert Sisca of Bistro du Midi is not only preparing the dish but helping to decode an intimidating dish so that we can make it at home!
Soft-shell crab season generally runs from May to September and marks the period when blue crabs (in New England) have tossed their winter gear in favor of lighter options, leaving them exposed for hungry foodies. No need for any heavy work with a pair of shell crackers – you can eat the whole crab baby!
I’ll admit myself, cooking softshell is intimidating, but Chef Sisca promises us its as easy as 1, 2, 3, yummy! So, here we go!
Soft-Shell Crab Recipe
Ingredients
- Soft-Shell Crab(s)
- 1/4 cup of Wondra (refined flour)
- Finely chopped chorizo
- A few dashes of olive oil
- 1/4 Cup sun-dried tomato
- Couple stalks of broccoli rabe
- 2 Teaspoons golden raisins
- 1 pat of butter
- Fresh lemon juice
Instructions
- Heat fryer. (Don’t worry, if don’t have fryer you can pan fry.)
- Lightly dust crab in Wondra flour.
- Place in fryer or pan and cook for 3 minutes.
- In saute pan, render some chorizo with olive oil.
- Once cooked, add broccoli rabe, sun-dried tomatoes, golden raisins, and butter.
- Finish with lemon juice.
At Bistro du Midi, Chef Sisca has been adding a saffron aioli for dipping sauce. But, this is optional and the possibilities are endless! Don’t fret you have all summer to test the options. 😉
Executive Chef and Partner at Bistro du Midi, Robert Sisca
Executive Chef Robert Sisca is one of New England’s true culinary talents. Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations.
Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City before becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. After working with Rhode Island-based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Bistro du Midi. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three-star review from The Boston Globe as well as an “A” rating from The Boston Herald.
Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Gardens. With Chef Sisca back at the helm, Bistro du Midi evolves from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo and seafood selections surprise and delight the senses.
Chef Sisca is a graduate of Johnson & Wales. When he is not in the kitchen, Chef Sisca and his wife Bree are raising their twin boys – Hunter and Jameson. Chef Sisca is also an avid outdoorsman, and particularly enjoys fishing and carrying on the hunting traditions that he started with his father when he was a young boy.
Last year, Executive Chef Cisca appeared on and won, Beat Bobby Flay
Bistro du Midi
272 Boylston St, Boston, MA 02116 – (617) 426-7878
