Beacon Hill Hotel & Bistro Adds Soft Shell Crab to Its Menu!

(BOSTON, MA) – With the soft shell crab embarking on its most productive months, Beacon Hill Hotel & Bistro has recently added this fresh and seasonal shellfish to its menu. Soft shell crab season is traditionally marked with the first full moon in May, when the blue crab begins to shed its outer shell to accommodate for its summer growth.  During this molting stage, the blue crab is monitored closely before the shell starts to harden again to make sure consumers receive the highest quality crabs.

 

At Beacon Hill Hotel & Bistro, Lewin approaches all his culinary ventures by incorporating fresh and local ingredients and will be serving Corn Meal Fried Soft Shell Crab with Arabic Salad and Za'atar Gremolata Yogurt ($14) beginning Monday, May 8^th, 2013. For those cooking at home, Lewin has created a recipe that is a twist on the traditionally cornmeal fried soft shell crab that is usually served with pickles and spices.

                                                         

Recipe:            Serves 4 as a light entree

 

4 Soft Shell Crabs, cleaned*

Buttermilk, flour and cornmeal for frying

 

Arabic Salad

1 cucumber, peeled and diced

1/2 cup red onion, diced

1/2 cup radish, sliced into thin rounds

Za'atar Gremolata Yogurt

1 tablespoon each:

cilantro leaves

parsley leaves

2 cups, romaine lettuce

1/2 cup croutons

 

 

1/2 cup yogurt

1 teaspooon lemon zest

1 teaspoon garlic, diced small

1 teaspoon za'atar spice

 

*clean soft shell crabs by using scissors to remove the gills on either side of the body, the tail flap, and the face, by cutting just behind the eyes.

                       

Directions:      Just before beginning the crabs, toss all salad ingredients together and taste for seasoning. Adjust with salt and pepper as needed.

Preheat a heavy bottomed pan to medium high with 1/2 inch oil for frying the crabs.

Bread crabs by first dusting in flour, then submerging in buttermilk and finally coating with corn meal. Fry on one side for about one minute, before rotating 90 degrees, and cooking one minute more. When golden brown, turn over and cook on other side until finished, about 90 seconds more.

Season with salt and pepper before serving. 

 

 

 

About the Beacon Hill Hotel & Bistro:

 

The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.

 

The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows:  Breakfast: Monday through Friday 7AM to 10AM &  Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM,  Afternoon Bar Menu:  All Week 3PM to 5:30PM, Dinner:  Monday through Saturday 5:30PM to 11PM - Sunday 5:30PM to 10PM.

 

The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-1133 or 617-723-7575 or log on to: www.beaconhillhotel.com.

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