Faith Middleton's Food Schmooze: Soft Shell Crabs And Grilled Cheese

Jason Sobocinski,  owner of Caseus Fromagerie and Bistro, brought an assortment of cheeses, along with his favorite beer, chocolate, pulled chicken barbecue sandwiches and one of the specials of the week; stinky cheese nachos.  

Following closely behind was his cheese truck, a virtual kitchen on wheels, roving the streets of New Haven selling grilled cheese sandwiches, tomato soup, salads and so much more.

Soft shell crabs are in and Chris Prosperi, chef and owner of Metro Bis restaurant, prepared them with a lemon, butter and slivered almond sauce:

Sautéed soft shell crab

2 jumbo soft shell crabs - cleaned
kosher salt
1/2 cup flour
1 tablespoon oil
2 tablespoons minced shallot
1/4 cup amaretto
1 tablespoon lemon juice
2 tablespoons soften butter
1/4 cup toasted sliced almonds

Season crabs with kosher salt and dust with flour.  Heat oil in large sauté pan over medium high heat and add crabs. Sear for 1 minute on each side. Remove from pan and set aside. Stir in the shallot and cook for 30 seconds. Carefully deglaze with amaretto and reduce until syrupy. Add lemon juice and swirl in soften butter off the heat. Adjust seasoning with salt and add the cooked crabs. Return to heat and warm crabs. Garnish with toasted almonds.