Soft Shell Crab - AKA God's Own Food

itsstillmatt · May 18, 2010

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.

svelten · May 18, 2010

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.

gomestar · May 18, 2010

I've only had crappy soft shell crab

Can anybody confirm that it's prime season on the East coast?

Roikins · May 18, 2010

Originally Posted by iammatt

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.

why · May 18, 2010

Deep-fried sans beurre. The claws are the best.

philosophe · May 18, 2010

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.

HORNS · May 18, 2010

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.

edmorel · May 18, 2010

is this the thread where I confess to not liking shellfish

Douglas · May 18, 2010

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.

kwilkinson · May 18, 2010

Originally Posted by Douglas

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.

Fuuma · May 18, 2010

Originally Posted by Douglas

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.

sho'nuff · May 18, 2010

soft shell crab hoagies yes

Connemara · May 18, 2010

Had some Maryland soft shell last weekend, really great.

Douglas · May 18, 2010

Originally Posted by kwilkinson

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.

WhateverYouLike · May 18, 2010

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.

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!

Soft Shell Crab - AKA God's Own Food

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