Soft shell crab and egg for breakfast
Soft shell crab season is just beginning-so how could I resist a big box of them suggested by the fish house? Over Friday and Saturday night we sold the entire case except one. Since they perish pretty quickly, I had no choice but to bring it home and eat it for Sunday morning breakfast.
At the restaurant I served the crabs dusted with seasoned flour and fried with creole hollandaise sauce, which is a combination of hollandaise and creole sauces.
At home I used the same hollandaise only added a layer of fingerling potato and zuchinni hash topped with a fried egg topped with the crab.
I will include pictures of the crab before he died, one of the crab at the restaurant and the crab for breakfast. I will spare you all the details of dispatching the crabs and cleaning them-it was pretty gruesome and my macho staff refused to do it, which is ok because it was one of those days I felt like killing someone anyway and way better the crab than those I was angry at.
I got the idea for the creole hollandaise at the New Orleans Cuisine blog at neworleanscuisine.blogspot.com