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Soft Shell Crab - AKA God's Own Food

post #1 of 77
5/18/10 at 4:22pm
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So, the season for soft shells is just starting. Above all else, this is probably my favorite food, and I tend to like it prepared simply and classically. My favorite is below, just dredged in flour, sauteed and served with a beurre noir, like you would eat skate or brains:



I'd love other ideas, as it is hard for me to get past the classics on this one. Also, if any food deserves an appreciation thread, it is this one, so let it be done.
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post #2 of 77
5/18/10 at 4:39pm
That's an interesting way of making it, I've never seen it that way actually. I've only had it lightly fried and battered and seasoned with salt and pepper, fairly common method in Asian cuisine. I'm assuming with your method, you're still able to eat the crab whole with the shell intact.
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post #3 of 77
5/18/10 at 4:41pm
I've only had crappy soft shell crab Can anybody confirm that it's prime season on the East coast?
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post #4 of 77
5/18/10 at 4:41pm
Quote:
Originally Posted by iammatt View Post
So, the season for soft shells is just starting. Above all else, this is probably my favorite food, and I tend to like it prepared simply and classically. My favorite is below, just dredged in flour, sauteed and served with a beurre noir, like you would eat skate or brains:



I'd love other ideas, as it is hard for me to get past the classics on this one. Also, if any food deserves an appreciation thread, it is this one, so let it be done.


In flour and sauteed is the way I prefer it. I've had it split and served over polenta and chopped and served served on noodles.
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post #5 of 77
5/18/10 at 4:43pm
Deep-fried sans beurre. The claws are the best.
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post #6 of 77
5/18/10 at 4:49pm
Yum! In addition to the French-style preparations, I also enjoy tempura and salt-baked soft shells.

Note to self: Must go to Chinatown for lunch asap.
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post #7 of 77
5/18/10 at 5:01pm
I dip them in an egg wash and then dredge them through a mix of finely ground corn meal, black pepper, salt, and cayenne pepper - then fry them. I love them on a salad with a remeulade - style dressing.
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post #8 of 77
5/18/10 at 5:05pm
is this the thread where I confess to not liking shellfish
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post #9 of 77
5/18/10 at 5:08pm
This is probably sacrilege, but I freaking delight in a plain old flour-dredged and pan-fried softshell crab sandwich on white toast with homemade tartar sauce and lettuce and a nice fat slice of tomato. YUM.
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post #10 of 77
5/18/10 at 5:11pm
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Originally Posted by Douglas View Post
This is probably sacrilege, but I freaking delight in a plain old flour-dredged and pan-fried softshell crab sandwich on white toast with homemade tartar sauce and lettuce and a nice fat slice of tomato. YUM.

How is that sacrilege? It's one of the most traditional and ubiquitous (not to mention wonderful) ways to eat SSC.
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post #11 of 77
5/18/10 at 5:12pm
Quote:
Originally Posted by Douglas View Post
This is probably sacrilege, but I freaking delight in a plain old flour-dredged and pan-fried softshell crab sandwich on white toast with homemade tartar sauce and lettuce and a nice fat slice of tomato. YUM.
Ya. +1, also like just floour + some chinese sauce I don't remember the name of. Overall I think I prefer the way the azn eat it.
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post #12 of 77
5/18/10 at 5:12pm
soft shell crab hoagies yes
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post #13 of 77
5/18/10 at 5:13pm
Had some Maryland soft shell last weekend, really great.
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post #14 of 77
5/18/10 at 5:18pm
Quote:
Originally Posted by kwilkinson View Post
How is that sacrilege? It's one of the most traditional and ubiquitous (not to mention wonderful) ways to eat SSC.

People often scoff at tartar sauce. I thought it was maybe rather pleb for SF standards. Glad to hear it's not.
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post #15 of 77
5/18/10 at 5:25pm
Quote:
Originally Posted by Douglas View Post
People often scoff at tartar sauce. I thought it was maybe rather pleb for SF standards. Glad to hear it's not.

Who doesn't like tartar sauce? I dont want to be in that ivory tower.

My favorite is light tempura batter. It's a good time to be in bmore!
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