| Soft Shell Crabs |
|
|
|
|
As seasonally iconic as ramps and snow cones, soft shell crabs are the perfect spring-into-summer seafood. Chefs have from May to September to grab the tender, just-molted crustaceans, which are consumed shell and all, fried, sautéed or even grilled.
Tabla, New York City Tapioca Flake Crusted Soft Shell Crabs with Spring Onions, Green Mango and a Coriander Broth; $22 Mozza Osteria, Los Angeles, CA Soft Shell Crab Fritti Misti; $26 Galatoires, New Orleans, LA Sautéed Soft Shell Crabs Meunière; $25 Ixia, Baltimore, MD Tempura Soft Shell Crab, Succotash of Sweet Corn, Butter Beans and Charred Heirloom Tomato Emulsion; $18 Tangerine, San Francisco, CA Crispy Soft Shell Crab, tempura fried with sweet baked yams; $12 Harry’s Seafood Grill, Wilmington, DE Buttermilk battered softshell crabs with grilled tomatoes, new potatoes, lemon beurre blanc and balsamic syrup; $24 |
| < Prev | Next > |
|---|