(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 8th, 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.
Press release per Image Unlimited Communications, Ltd.
