Soft Shells and Socca

Hi Folks-

So by the end of the week we are supposed to see some sun. This will be good for me. The only benefit to this rather daunting cold spring is the fact that we are still getting soft shell crabs because it is just now, just barely warm enough.

Picked up a cool new recipe this weekend. Socca, originally from Liguria or thereabouts, is an easy chickpea flat bread, more like a crepe really. I made it in a large cast iron skillet in the oven.

  • 2 cups of chick pea flour

  • 2.5 cups warm water

  • 1 tsp salt

  • 1 tsp chipolte powder

  • ½ coriander

  • 2 tsp cumin

You can totally change up the seasonings depending on what you are going to do with. Rosemary or thyme might be nice, curry powder or tumeric would also be awesome. Mix all ingredients together and let sit for at least a half hour or for up to twelve hours. Preheat the oven to 425. Place a large oven proof skillet (cast iron or non stick, pizza pan would work too) and let it heat up to temp. Melt a table spoon or two of coconut oil or use olive oil in the pan once hot and pour a thin layer of batter in ( I used a little under ½ a cup for a ten inch skillet). Swirl in Pan to cover the bottom and cook for 10 to 15 minutes depending on pan size.

What you are looking for is crispy brown edges and the top appearing slightly crackled and dry. When it is done it will come out easily. It took me a couple to perfect it, I pulled the first one or two a bit too soon.

You can eat it straight up, you can use it as a wrap. We had one as an appetizer with chopped country style olives in it and made fish tacos with the rest. Some one suggested sauteing a few onions and pouring the batter over that and cooking. Sounded great and I will be doing that as well as adding some minced olives right on top of the raw batter in the pan so that it cooks with both the onions and the olives. Wrap that around a little fresh tomato and feta and wow. I could see doing this outside over a fire (maybe it would work in a covered grill?) with a chilled glass of rose in hand, come on summer!

Fish tomorrow:

  • Prime Soft Shell Crabs

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • PEI Mussels

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

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The Uncommon Market

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