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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Jurors see shocking conditions of accused serial killer's farm Monica claims she never acted on murderous thoughts Construction begins for new Hawthorne Park playground Official hopeful whooping cough case at John Muir contained Jackson County elected officials to get pay raises Crime, Courts and Emergency Services Jurors see shocking conditions of accused serial killer's farm Emergency services Argument over stolen guns led to first shooting, Monica says Monica takes rare opportunity to cross-examine a witness in her double-murder trial Monica: Pigs 'always need something to eat' Politics and Elections Arthur I. Cyr: Cuba’s enduring challenge to American foreign policy – and American politics Gov. Brown touts need for transportation funding in talk to Medford chamber Kent Bush: Clinton 2.0 is neither new nor improved Arthur I. Cyr: Britain’s earthquake election Former state Senate President Brady Adams dies Education Official hopeful whooping cough case at John Muir contained Crater dropout says graduating high school would've saved him time and money New Medford middle school would offer Montessori approach Mae Richardson Elementary turns 50 Prepping before 9th grade Environment Jackson County's wildlife services agent seen as both killer and savior Biomass technology: Creating products out of former waste Sugar Pine Mine co-owner: "Please stop calling the BLM and threatening their personnel" Oath Keepers say they'll defend contested mining claim on BLM land Central Point's Arbor Day project will provide shade along Mingus Creek State News Governor Brown says Oregon 'back on track' in State of the State address Ex-Daimler Portland engineer files $2 million discrimination suit Mannix-backed measure targets taxes Oregon committee hears bill preventing child access to guns Water shortage hits riverfront city Nation - World Tsarnaev convicted on all charges in Boston Marathon bombing Obituaries Gloria Ruth Pelett Allsup Tobi Andrews (Sherri M. 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Brown touts need for transportation funding in talk to Medford chamber Erickson shores up business with three contracts Lithia Motors shares break the $100 mark Agriculture New bosses take charge at Harry & David Dancin Vineyards covers up Broth maker leaves San Diego for Medford Opinion Latest Matthew T. Mangino: Mass incarceration enters the national consciousness Our View: Impeachment should be an option Letters to the Editor, April 17 Michael Gerson: Obama is desperately seeking a legacy Mark L. Hopkins: Your university in the top 20 Editorials Our View: Impeachment should be an option Our View: Gun background check bill is worth passing Our View: Don't expect a fix for I-5 viaduct through Medford anytime soon Our View: Minimum wage boost is no panacea Our View: Medford School District's new spending appears prudent Letters to the Editor Letters to the Editor, April 17 Letters to the Editor, April 16 Letters to the Editor, April 15 Letters to the Editor, April 14 Letters to the Editor, April 13 Columns Matthew T. Mangino: Mass incarceration enters the national consciousness Michael Gerson: Obama is desperately seeking a legacy Arthur I. Cyr: Cuba’s enduring challenge to American foreign policy – and American politics Kent Bush: Memories of Oklahoma City bombing still fresh 20 years later George Will: Sustainability gone wild Guest Opinions Guest Opinion: Removing barriers to walking, biking benefits everyone Guest Opinion: Conversion therapy on LGBT youth is child abuse Guest Opinion: Pot opponents have good reason for concern Guest Opinion: If Courtney kills bill, $15 minimum wage will go to the ballot Guest Opinion: Phoenix embraces Bee City USA designation Lifestyle Latest stories Official hopeful whooping cough case at John Muir contained 6 trout to know App Finder: Best Earth Day apps Health Watch: How to avoid the dreaded weight-loss plateau Fishing Report: Friday, April 17 Food Tammy Kelly: Soft-shell crab is in season Community blog: Orange-blossom water enhances honey syrup High on flavor, low on calories: Cookbook offers tasty options for people trying to eat healthier Prudence Hilburn: Test-kitchen products become ‘secret’ specialties Community blog: Leave fruits whole for crumbles in a time crunch Home and Garden Carol Link: Tea olive shrubs can be propagated from new growth 12 ways ceiling fans keep you comfortable and save cash Dear Monty: Profiting with adaptive re-use Paul Rogers: Schedule your time wisely Home Help: 3 upgrades to help give your bathroom spa-like panache Health Official hopeful whooping cough case at John Muir contained Health Watch: How to avoid the dreaded weight-loss plateau Book Notes: A big body is not a bad body Go get physical Community blog: Better Living By Design: A Symposium You Must Not Miss Hiking Biking Faith Religion Briefs: Friday, April 17 Religion briefs: Friday, April 10 Religion briefs: Friday, April 3 Religion briefs: Friday, March 27 Religion briefs Milestones and Achievements Charlesworth-Murphy Drizzle doesn't dampen Pear Blossom Parade spirit New Arrivals: Sunday, April 12 Columnist for a Day Rogue Healthy Aging Tempo Latest stories Five picks for entertainment this week L.A. rockers The Relationship play Howiee's Joanne Rand at the Unitarian Fellowship Rogue Valley Symphony and 3 Leg Torso mingle classical with modern chamber music Third Fridays celebrates poetry, student art Theater Ashland New Plays Festival chooses new artistic director A tale of two plays at OSF Oregon Cabaret Theatre's "The Musical!" delivers five clever Broadway parodies in Ashland OCT stages 'The Musical of Musicals (The Musical!)' Auditions for youth musical set at Camelot Music Alex de Grassi and Andrew York play SOU Live Music in Local Clubs L.A. rockers The Relationship play Howiee's Joanne Rand at the Unitarian Fellowship Rogue Valley Symphony and 3 Leg Torso mingle classical with modern chamber music Community Events Third Fridays celebrates poetry, student art 'BRAND,' 'Western' among Ashland Independent Film Festival award winners Ashland Co-Dependent Film Festival 2015 Pear Blossom Festival kicks off in Medford Ashland Independent Film Festival announces 2015 lineup Dining Siam Cafe offers 'mild' to 'very spicy' Thai cuisine Restaurant inspections, April 12, 2015 La Tapatia offers authentically delicious cuisine RESTAURANT INSPECTIONS: Sunday, April 5 The Laughing Clam in Grants Pass offers seafood-heavy menu Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Special Sections Business Services NEWS NOW Jurors see shocking conditions of accused serial killer's farm ... Monica claims she never acted on murderous thoughts ... Governor Brown says Oregon 'back on track' in State of the State address ... Jurors see shocking conditions of accused serial killer's farm ... Monica claims she never acted on murderous thoughts ... Governor Brown says Oregon 'back on track' in State of the State address ... Tammy Kelly: Soft-shell crab is in season Comment By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Apr. 16, 2015 at 8:19 AM By Tammy Kelly More Content Now Posted Apr. 16, 2015 at 8:19 AM » Social News Often we think about vegetables and fruits as having unique seasons, but meat and seafood are just as influenced by the change in weather. A great example is the soft-shell crab. From mid-April to early June, this late spring and early summer treat inspires complete devotion, in part because the season is so short. Soft-shells are actually just blue crabs that have shed their shells in a warm-weather growth spurt. If they stay in the water, they grow new, larger shells, but if harvested, that process comes to a halt and the crabs stay soft (and almost completely edible). When buying soft-shell crabs, live ones are the best but they’re not always easy to find. To select the tastiest, use your nose. When fresh, they smell clean and astringent, like sea mist. If you haven’t tried or even heard of soft shell crabs, here is your opportunity. You’ve never had anything that tastes as perfectly fresh as these, with just the right amount of ocean saltiness. Give these recipes a try. Fried Soft-Shell Crab Sandwich Sauce ingredients: ¼ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard ¼ teaspoon Old Bay seasoning Slaw ingredients: 1 tablespoon unseasoned rice vinegar 1 tablespoon whole grain mustard 2 cups thinly sliced cabbage 1 Jalapeno pepper, halved lengthwise, thinly sliced crosswise Kosher salt, freshly ground pepper Crab and sandwich ingredients: Vegetable oil (for frying; about 2 cups) ½ cup all-purpose flour ¼ teaspoon cayenne pepper 2 tablespoons Old Bay seasoning, divided Kosher salt, freshly ground pepper 2 large eggs, beaten to blend 1¼ cups panko (Japanese breadcrumbs) 4 soft-shell crabs, cleaned 4 soft buns, warmed Sauce: Whisk mayonnaise, Dijon mustard, whole grain mustard, and Old Bay seasoning in small bowl. Sauce can be made 2 days ahead. Cover and chill. Slaw: Whisk vinegar and mustard in medium bowl. Add cabbage and pepper and toss to combine; season with salt and pepper. Crab and Sandwich: Pour oil into a large skillet, preferably cast iron, to a depth of 1/2” and heat over medium-high heat until oil bubbles immediately when a pinch of flour is added. Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in a shallow bowl; season with salt and pepper. Place eggs into another shallow bowl. Whisk panko and remaining 1 tsp. Old Bay seasoning in a third shallow bowl; season with salt and pepper. Dredge crabs in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Coat in panko mixture. Working in 2 batches, place crabs, shell side down, in skillet and cook until golden brown, about 4 minutes per side. Transfer to paper towels to drain. Season with salt. Build sandwiches with buns, sauce, crabs, and slaw. Soft-Shell Crabs on the Grill Ingredients: 6 soft-shell crabs 1/4 cup olive oil Coarse salt and freshly ground black pepper Rinse crabs under cold running water; brush them with a small brush if necessary to remove any dirt from their shells. Twist off and discard apron. Fold back the pointed sides of the top shell to expose gills; remove gills on both sides. Using kitchen scissors, cut across the front of the crab about 1/4-inch behind the eyes and mouth; squeeze out the small sac located directly behind the mouth. (Cleaning soft shell crabs is not for the faint of heart…you can generally have this done at your seafood market). Preheat a grill with the lid down or a grill pan over medium-high heat. Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately. Soft-Shell Crab Pasta Ingredients: 1/4 cup olive oil, then more for drizzling 4-6 cloves garlic, sliced 1 teaspoon red chili flakes 3 large or 4 small, cleaned soft-shell crabs 1 pound whole-wheat spaghetti pasta 3/4 bunch of parsley, chopped Salt and pepper In a deep pan over low heat, add oil, garlic and chili flakes. After about 5 minutes when garlic is soft, raise the heat to medium-low. Add the crabs to pan then cover. Cook pasta in the meantime. After about 15 minutes, crabs will turn red and become firm while letting out their liquid. Lift out crabs with tongs and cut in pieces with scissors into the pot. Mix and season with salt and pepper to taste. When pasta is firm, short of al dente, drain and add to pan. Over medium heat, toss pasta, chopped parsley and crab sauce together. Add to serving bowls and top with more parsley and drizzle of olive oil. Serves 4. Soft-Shelled Crab with Pastured Butter, Lemon and Capers Ingredients: Two fresh soft shelled crabs, cleaned and rinsed 1/4 cup cornstarch 2 ounces pastured butter (if you cannot find pastured butter, use real butter) Juice of half of a lemon, about 1 1/2 tablespoon of lemon juice 2 tablespoons dry vermouth (you may substitute a Riesling wine, or chicken stock) Sea salt 1 tablespoon capers, drained Clean the soft-shelled crabs, toss in cornstarch. In a 10-inch skillet melt the butter at a medium low heat. When butter is melted add the soft-shelled crabs face up, and sauté for about 4 minutes. Turn, and sauté for another 3 minutes, or until it is done. Salt the crabs with salt immediately after you have taken them out of the pan. Set aside the cooked crabs in a warm place. Add the juice, dry vermouth, lemon and capers to the skillet and bring to a boil, cook until the sauce is fully incorporated. Pour over crabs. Crispy Salt and Pepper Soft-Shell Crab Ingredients: 3-4 soft-shell crabs, very fresh (best live) and cleaned 1/4 cup cornstarch 1/4 cup flour 1/4 cup seltzer water plus 2 tablespoons or until it is smooth. 1 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon salt 3 garlic cloves sliced 1 jalapeno Canola oil to fry Heat oil, depending on what you are using to for frying the amounts will vary. Mix the flour and starch together. Add pepper and salt and then add the seltzer. Dip the craps into the hot oil and fry until crispy. You will want to do batches. Do not crowd them. Remove and drain on paper towels. Briefly fry garlic and chilies. Kinston (N.C.) Free Press correspondent Tammy Kelly can be reached at 252-523-2191. By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted Apr. 16, 2015 at 8:19 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. 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