This one started as a question about me cooking some cicadas when they come out of the ground later this year. My response is that I’m too old to chase bugs. So instead I’m doing their relative: the soft shell crab (75% match) in a soft taco shell. Wrap your head around that. I added some pico de gallo, pickled onions, and some creamy avocado crème with hot sauce. Thanks to Crosby’s Crabs for the crabs. I hope you like it. Pam, if I can find any slow moving bugs, I’ll post the recipe.

4 soft shell crabs
1/2 cup rice flour
1/2 cup corn flour
1 teaspoon old bay
1 teaspoon chili powder
1 cup coleslaw
1/4 cup salsa
1/2 cup sour cream
1/2 cup avocado
2 teaspoons hot sauce
1/2 red onion, julienne cut
1/4 cup apple cider vinegar
1 tablespoon sugar
1/2 cup water
8 soft tacos

Oil for cooking.

In a microwave safe bowl, add red onion, sugar, water, and vinegar. Microwave for 1 minute. Let sit for 1 hour.

Mash avocado, hot sauce, and sour cream until smooth.

Mix rice flour, corn meal, and chili powder. And Old Bay.

Dip crabs in flour and coat.

Heat 1/4 inch oil in a skillet on medium heat.

Add coated crabs and cook until brown on both sides. They will pop and spit oil, so be careful.

Remove to paper towel.

Heat taco shells per package instructions.

Assembly:
Hard shell taco
Soft shell crab
Pico de gallo
Pickled onions
Avocado crème