Soft-Shell Crab Special
We’re right in the heart of the soft-shell crab season, which lasts from around late May through September. Michael loves those sweet little edible-shelled crustaceans, so we’re always certain to have them on the menu. Right now at Michael’s New York, we’re preparing them in classic style: lightly dredged in seasoned flour, sautéed until crispy and golden brown, and then finished with a quick pan sauce of butter, lemon, and capers. Good, simple, seasonal cooking doesn’t get much better than this!