Butter just goes well with everything Spring—especially if it's homemade from cows that are seeing lush pasture. Then it's almost obscene when you use it to cook soft shellfish.
—Made an Old Bay type seasoning with toasted-then-ground celery seed, coriander, mace, dried chili, and black pepper. Then mixed with a combo of AP flour and rice flour for dredging.
—Dredged the soft-shell crabs with the mixture and pan fried in clarified butter
—Gently cooked local asparagus, snow peas, and baby lettuces with the last of this season's ramps in butter and a variety of herbs (hyssop, fennel, parsley, and thyme).
—Finished it all with a good spritzing of lemon.Had with an incredible biodynamic 2010 Roter Veltliner (apparently not related to the Gruner) from Wimmer Czerny. Deep stone fruit nose with tons of acidity. I'm getting to love Austria.
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