Recipe: Panko-Encrusted Softshell Crab Ingredients:

Softshell crabs (Chesapeake Bay, fresh, never frozen, marinated 4 hours in fridge, covered, with organic, unsweetened pineapple juice)

Japanese panko crumbs

Eggs, beaten up (with a tablespoon of organic miso paste per five eggs)

Organic, grapeseed oil (has antioxidants, plus a high smoke point, or doesn't smoke for frying, or baking)