Pan-Fried Soft Shell Crab is extremely easy to prepare and cook. The basics are as follows: butter, soft shell crab, a pan and heat. Add some garlic and a squirt of lemon and you have a mouth-watering appetizer on your plate—one with a crispy outer shell filled with sweet juicy crab meat.
I first tried natto when I was interning at a boutique advertising agency in Vancouver. During that time, I lived with my cousin and his roomate on Burnaby Mountain, commuted to work in Yaletown and occasionally visited friends in Richmond. This trip was an eye-opener for me, both professionally and personally. Not only was it my first job in the design field, it was also my first time experiencing that you did not need a car to get places, cooking (yikes!) and eating avocados (I know!) among many other things. I came back a changed person, and somehow, Vancity had turned me into a foodie.