crisply, on a holiday weekend
I always crave seafood on summer weekends, and this afternoon I sautéed a soft-shell crab in lard to top roasted red potatoes with pesto.
(Flour the crab, tap off excess, fry in two tablespoons of fat on high heat for two minutes a side.)
Tempted to make pesto from whatever green winks at me in the kitchen, sprouted sunflower greens (about a cup) with a few walnuts, an eighth of a cup of parmesan, one clove of garlic, and two tablespoons olive oil became a mild paste stirred into warm potatoes.
And the bits left in the pan sizzled with the browning butter that I poured over the crab, sprinkled with Sel Gris, and picked up, letting the juice run down my arm and onto the potatoes that are best eaten without a fork in the sunshine…