Soft Shell Crab Season

Facts on Soft Shell Crab

soft shell crabs_116484283

  • Soft Shell Crab season generally starts at the end of April and lasts through September.
  • In the United States the species is referred to as Blue Crab.
  • Blue Crab sheds their outgrown shells and they must be caught quickly as they begin to grow another shells within days.
  • When they are caught they are either frozen or wrapped in paper and sold to fish merchants. It is best to buy the live ones if you can find them at your local Fishmonger.
  • Soft shell crab is easy for the home cook to prepare. Your local Fishmonger will clean them for you. They take only minutes to cook and are traditionally pan sautéed. They can be broiled or grilled too.
  • The most common way to eat them is between two slices of bread. However, they can be added to a salad or used in sushi.
  • Some believe the Legend that Blue Crabs are influenced by the phases of the moon and shed their shells in cycle of the moon

May 26 – National Blueberry Cheesecake Day

National Blueberry Cheesecake Day


Facts on Blueberry Cheesecake

  • Cheesecake is a sweet dish consisting of a mixture of soft, fresh cheese, eggs, and sugar; often on a crust or base made from crushed cookies or graham crackers, pastry or sponge
  • The most common cheeses to use for most cheesecakes are cream cheese or ricotta cheese. Cream cheese will give you a denser cake as compared to ricotta.
  • There are several different recipes for cheesecake depending on the region in which the cake was baked, as well as the cultural background of the person baking it.
  • More blueberries are grown in Maine than any other U.S. state and Maine is the largest producer of blueberries in the entire world! Blueberry season begins in May and ends in late summer.
  • Did you know that blueberries are considered one of the healthiest fruits and the only natural foods that are truly blue in color?

May 18 – National Cheese Soufflé Day

National Cheese Soufflé Day 

cheesesouffle 2

Food Facts on Cheese Soufflés 

  • To make a great a soufflé you must beat the egg whites into stiff white consistency and carefully fold them into the sauce, keeping as much air in the mixture as possible. 
  • Cheese is added to make a cheese soufflé, you can add different ingredients like chocolate to make a different types of soufflés.
  • Savory soufflé’ are often too light for a main course, but add chicken and spinach and it turns into a main course.
  • The secret to success is making sure your timing is just right. Time the soufflé to go into the oven as you sit down for your first course.