Cooking Soft Shell Crabs

I’m growing fava beans in my garden this year, climbing up a wire trellis. They brought back great food memories from Alicante and Valencia, Spain, last summer.

We stopped at a small restaurant in the center of Valencia, surrounded by beautiful old buildings, flowers and statues. I ordered the local rabbit and seafood paella with fava beans, and it was delicious. The particular paella had no saffron! I enjoyed the fresh green fava beans so much that I decided to recreate the dish at home using the fava beans from my garden.

Fava beans weren't something we ate growing up. In fact, I don't remember even knowing what they were until I was a chef instructor at the CIA and practicing for my CMC exam-I suspected favas would be in one of the mystery baskets...

There is a little work involved in preparing fresh fava beans. You need to open the pods, remove the beans, blanch them in boiling water and then peel the outer skin from each bean. What you end up with is two, beautiful bright green, tender fava beans. It takes some time, but I think they are worth the effort. I've noticed more home cooks are starting to use fava beans, but many don't realize that the beans need to be peeled after blanching. The outer skin can be tough, so don't skip that step if you want the best texture.

I also have another favorite fava bean memory. Many years ago, a neighbor had rogue, fava beans growing from his compost pile. He didn't like them and asked if I wanted them. Of course I did. I took them home and made spaghetti with garlic, butter and fava beans. It was simple and absolutely delicious.

A few tips:

• Choose young, fresh pods that feel full and firm.
• Remove the beans from the pods before blanching.
• Blanch briefly in boiling water, then cool in cold water.
• Peel away the outer skin from each bean; the beans pop out easily.
• Don't overcook them. You want them bright green and tender.
• Fava beans are wonderful in pasta, risotto, paella, salads and purées, or simply sautéed with butter or olive oil.

Let's Keep Learning Together

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                                               Chef Tom Griffiths, Certified Master Chef
                           Former CIA Instructor • R&D Chef • Hospitality Advisory Consultant

       "Helping chefs, entrepreneurs, and food companies create exceptional food products."