Soft Shell Crab - AKA God's Own Food

[drgnclwk]

Originally Posted by edmorel

is this the thread where I confess to not liking shellfish

I have to second this, there's just something about shellfish..

 

[Douglas]

Originally Posted by WhateverYouLike

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!

****, this might make me have to go down to the Catonsville Gourmet tonight.

 

[fritzl]

Originally Posted by Douglas

People often scoff at tartar sauce. I thought it was maybe rather pleb for SF standards. Glad to hear it's not.

sauce tartar and sauce rÃ

moulade are quite nice with any kind of deep fried food.

 

[Huntsman]

Do you just eat them whole? Forgive my ignorance -- I see them all the time but have not tired one because I don't know how. The shell (over the claws and everything) is really soft enough to eat? I love crab, too. Help.

~H

 

[kwilkinson]

Originally Posted by Huntsman

Do you just eat them whole? Forgive my ignorance -- I see them all the time but have not tired one because I don't know how. The shell (over the claws and everything) is really soft enough to eat? I love crab, too. Help.

~H

You generally remove the gills, the apron, and the head section. Other than that, fry and eat. Some people cut them after cooking to remove the intestines. I do not.

 

[itsstillmatt]

Originally Posted by kwilkinson

You generally remove the gills, the apron, and the head section. Other than that, fry and eat. Some people cut them after cooking to remove the intestines. I do not.
Yeah. They will clean them for you at the fishmonger, but it is better to do it right before cooking. Just pull off the apron, tear off the gills and snip off the face with a pair of scissors. Some people take out the innards, but that is ******* sacrilege in my mind. I really don't care for them battered or crusted and fried, because I think the external crispy bits take away from the crispiness of the well cooked exterior. Sandwiches are great. I often eat them on french bread with aioli.

 

[jdcpa]

Does anyone know of good soft shell fishmongers or restaurants in the southbay Palo Alto area?

 

[foodguy]

i like them either meunierre, or dipped in flour, egg/milk, flour and fried. the latter gives a thicker crust.

 

[ChicagoRon]

I don't like the egg so much, but I like to put a little creole spice into the flower dredge - then I like to sautee in a butter/oil mix and put just a little sriracha on the plate with em

 

[bkk]

Originally Posted by WhateverYouLike

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!

Its a better time to be in Annapolis!

Gotta love the ultra-fresh stuff.

 

[TheButler]

Sign me up for the simple flour dredge and frying as well.

Although I am also partial to spider rolls. They make a nice counterpoint to accompany a plate of sashimi.

 

[LabelKing]

Originally Posted by edmorel

is this the thread where I confess to not liking shellfish

Or crustaceans and cephalopods.

 

[A.K.A.]

Had them last week at the Buckhead Diner in Atlanta. They fried them in a tempura batter, but they weren't overwrought. Delicious, and yes you eat them whole (albeit gills and face removed).

 

[Joffrey]

They have them in Eastern Market. Definitely need to try them.

 

[kaxixi]

They may also be available at the Southwest Waterfront.

Originally Posted by Fuuma

Overall I think I prefer the way the azn eat it.

That's what she said?