Soft Shell Crab Season

Legend states that the subtle, briny taste of fresh blue crab is influenced by the phases of the moon. The recent passing of the first full moon in May marked the traditional beginning of springtime and soft shell crab season; with May through September being the most productive months. At this time, molting is complete and most of the succulent, juicy crab is edible when meat is easily picked off in small bits. The sweet and salty taste of crab encompasses the romantic essence of the sea and is eagerly anticipated by restaurant customers as temperatures begin to warm. This wholesale food distributor has all the ingredients for several tasty crab dishes and side dishes as well as condiment recommendations that enhance the flavors of the season to keep patrons satisfied and returning to enjoy the delicious delicacy from the sea.

Marinated Cucumber Salad  

This light dish is a fresh accompaniment to seasonal crab dishes. Ripe cucumbers enhance succulent crab meat to complete any mouth-watering crab meal. Onion and vinegar punch up the flavor a bit yet added dill keeps the overall tastes light and refreshing. Serve as a side dish on a summer menu or as part of a buffet. Product numbers are listed for your convince when ordering from AGAR.

Ingredients:

Seedless Cucumbers (084659)                       4 Each

Sweet White Onion (084429)                         1 Each

White Vinegar (098271)                                  1 Cup

White Sugar (097269)                                     ½ Cup

Water                                                              ¾ Cup

Fresh Dill (085245)                                         1 Tbl.

Preparation Instructions:

Thinly slice cucumbers and onion and place in a bowl. Bring water, sugar and vinegar to a boil. Pour liquid over cucumbers and onions then stir in dill. Cover and refrigerate for at least 1 hour.