Cleaning and Soft Shell Crabs

I hate to clean.

I mean really, really hate. it.

I don't mind making beds or doing laundry, although neither is on my favorite, can't wait to do list.

I don't mind gardening in the spring and summer or raking leaves in the fall.

I don't mind sweeping the porches.

I diligently load the dishwasher, morning, noon and night.

I can live with emptying the dishwasher.

Everyday I pooper scoop the dog's, um, stuff.

I pick up wet towels and clean up small spills and do all the little things that allow us to actually walk through the house without tripping over stuff.

But cleaning, that drudgery packed dusting, vacuuming, washing, scrubbing, polishing thing.. I despise.

Years ago I convinced TBHITW that anyone who worked full time outside of the home deserved, nay, NEEDED, a cleaning service. Reluctantly, he agreed. Well, he not so much agreed as also decided that he didn't like cleaning. Or like me so much, on cleaning days.

I was lucky enough to find the best, most reasonably priced woman in the world (perhaps I should call her TBMRPWITW?) to come to my house and lovingly, carefully and with the best eye for dirt, clean up our mess.

She is a doll and I love her. I mean really, really love her.

A few weeks ago TBHITW asked me what I was going to do when we move "up to the land" about cleaning.

After I stopped shaking I informed him we will need to add a wing onto the proposed new house. For the cleaning lady.

Here in the Northeast the first of the season's Soft Shell Crabs are hitting the markets. I have always loved these delicate crustaceans and I always cook them the same way, every year, week in and week out until the season is done. The fresh greens somehow make me feel less guilty about all that butter - and you only live once right?

Soft Shell Crabs over fresh spring greens: serves 2

Two soft shell crabs (make sure they are alive, you should see movement and they should be brightly colored with no missing claws) Have the fishmonger clean them by removing their lungs. You can do this yourself easily, but it's nicer if the FM does it)

1 stick unsalted butter

1/4 cup flour, seasoned with salt and freshly ground pepper

4 cups Fresh greens

1/4 cup grated carrots

hand full of fresh pea sprouts if you can get them

1/2 cucumber, sliced

Toss all the vegetables together and set aside.

Pea sprouts are popping up in local markets, try them, they are tender, sweet and add a nice light crunch to your salad.

Dry the crabs between paper towels.

Season flour and dredge crabs in the flour, shaking off excess.

Melt butter in a heavy saute pan over medium heat.

When butter is hot and foaming, add crabs, top side down.

Saute over medium high heat for about 4 minutes or until top is crisp.

Flip and continue to saute bottoms for another 4 minutes or until browned and crisp.

Plating: Divide salad among 2 plates. Top each salad with one soft shell. A simple oil and vinegar based dressing will do, or if you really want to be decadent, try this dressing, my favorite. Pass hot, crusty bread and a nice cold bottle of white wine.

Dressing:

2 anchovy fillets (don't be afraid of anchovies, they add a rich, not fishy, taste - you can also use anchovy paste)

2 egg yolks**

2 cloves garlic, smashed

2 lemons, juiced

1/2 cup extra-virgin olive oil

1/4 cup freshly grated parmesan

Salt and freshly ground black pepper

Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process until smooth. With the blender running on low, slowly drizzle in the olive oil until thick and emulsified. Stir in the parmesan and season with salt and pepper.

**if you are queasy about raw egg yolks, substitute 1/2 cup mayonnaise.

A Cook's Notes: Is there anything in your everyday life that you just absolutely can't stand to do? How do you get around it? Hire someone? Ignore it? Get the significant other to do it? Or do you just cook your favorite food and forget it even exists?