Sauteed Soft Shelled Crabs (This is a seasonal dish available to denizens on the Northeast coast. Sometimes.)

Ingredients:

Soft shelled crabs
Mushrooms, sliced into 1/4 inch slivers. Use whatever edible variety you like, but keep things thin.
Canola cooking oil, to coat bottom of skillet.
Jalapeno hot sauce.
Garlic, diced small.
Asparagus, thin. Chop into two inch segments.
Korean pepper if you can find it. Regular pepper, but through a pepper mill, if you cannot.

I'm not giving quantities in this recipe. If you really need quantities, this is not the recipe for you.

Using hearty skillet, spread oil thinly on bottom. Turn heat up to medium. Add mushrooms and sautee. Add Asparagus next, sautee. Add crabs.

Add some of the seasonings. Flip the crab and move the veggies around.

After a couple of minutes, make sure that the crab is cooked (no clear/greyish areas on the flesh). Flip as needed.

Flip again if needed. Serve and enjoy.



I know the Korean pepper is not North American Native, but you probably won't find it anyway. Use regular pepper, freshly ground.