by Caitlin Collins
Semolina Fried Soft Shell Crab
Toasted Pine Nut Aioli, Spicy Calabrian Chilis
When blue crabs outgrow their shells, they shed the old ones (known as "molting") and their exposed bodies are so soft that they can be eaten whole. The Venetians have long eaten the common Mediterranean crab in this form, but here in the United States, all soft-shell crabs come from the East Coast. At Altura, we get ours from Browne Trading Company.
