Cooking & Baking

The Landlady came home from visiting friends on the Chesapeake Bay. She brought back one of my favorites.

Four frozen soft shell crabs that will be floured then sautéed. Before they’re cooked, they’re quite small, not much bigger than a silver dollar. When cooked they expand to full size. We’ll serve them with lemon and tartar sauce.

Corn on the cob and a big green salad to fill out the meal.

Ice cream and cookies for dessert.