This is without question, one of the best soft shell dishes that we’ve ever created. It is incredibly simple: a cleaned soft shell, gently sautéed in butter, paired with a terrine of yellow watermelon and honeydew, and finished with wood sorrel leaves. The crabs were just set, so the flesh was tender and the insides were creamy and juicy. Pair that with the unusually sweet (for this time of year) flavor of the melons and the bright lemony flavor of the wood sorrel, and nothing else was needed. Every so often, a few beautiful ingredients come together, and all a chef needs to do is step back and let them shine. This was definitely one of those moments.
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