Soft Shells and Fiddleheads

Soft shell crab is something I long for throughout the year.  I then tend to O.D. on them for the month or so that they are available. I can't stand overly fried, thick breading or tempura batter on soft shells. To me, those preparations don't allow for the inherent beauty of the soft shell to shine through - the natural crispiness of the shell contrasting with the soft, sweet creamy meat inside.

I sprinkle with salt and pepper, then very lightly dust the soft shells in flour. I shake off any excess and sear them in very hot olive oil for about 2-3 minutes per side.  A little lemon juice, a side salad (fiddlehead ferns and avocado in this case) and you have the simplest, and in my opinion, most enjoyable way to enjoy soft shell crab.