What is better for a summer time Sunday dinner than a Maryland style soft crab sandwich. After a day out on the water we were looking for a quick and easy dinner. The first idea tossed about was soft crabs. So, off to Vince’s Crab House in Middle River we went. We opted for the $5 size, a perfect fit on a sandwich and a pound of in store made cold slaw. Brenda the owner, took time to clean them for me at no additional charge. A quick stop at the grocery and back home.
A lite dredge in my special seasoning blend, lots of butter in my favorite cast iron fry pan on a medium high heat and sizzle, sizzle cook till brown on both sides and make sure it is 145° internal temperature. While they were cooking I grilled two large Portabella mushrooms.
The only items missing from this delicious meal was fresh Maryland tomato, but I guess we will have to wait a few more weeks for that.