Receta Pan-fried Soft Shell Crab with "Italian" Coleslaw

by Frank Fariello

One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country--soft-shell crab, especially here on the shores of the Chesapeake Bay.Those of us living here are especially lucky to have the exquisite soft-shell blue crab, whose season begins in May and lasts until July. The flavor is ineffably sweet, its texture a wonderful mix of crispy and soft.

Cole slaw is a classic side for fried soft-shell crabs. As a healthier alternative to the traditional cole slaw with mayo, I 'invented' an Italian-style cole slaw: to the usual shredded cabbage and carrots, you add shredded fennel, very thinly sliced red onion and roughly chopped parsley.