Softshell Crabs

[Mrs. B]

Welcome Edhead707!

Maybe this deserves to be a new topic, but what is the fascination with softshell crabs?  To me it seems that people go a bit crazy to get them.  Is is the limited availability?  Are they really so good that people?

I have to say, though I love hardshell crab, I don't care a bit for the softshell variety. It's mostly a texture thing. The not quite soft shell and the somewhat mushy interior is really off-putting to me.

[Al Dente]

I think it's very difficult to find a good soft shell crab. Too often you end up with a greasy flabby uninspiring mess. The last time I remember having a good one was at Cafe Marianna in north Old Town about 3 or 4 years ago. It was deep fried in a light batter and the crab itself was nice and meaty.

[Woodleygrrl]

I love me some softshell crab sushi. I think that is the best way to eat it.

[crackers]

I think it's very difficult to find a good soft shell crab. Too often you end up with a greasy flabby uninspiring mess. The last time I remember having a good one was at Cafe Marianna in north Old Town about 3 or 4 years ago. It was deep fried in a light batter and the crab itself was nice and meaty.

I don't like anything to come between me and my soft shell - no bread, no tempura batter - the flavor and texture are too perfect to mess with.

The best I've had at a restaurant recently was at the Boatyard Bar and Grill in Eastport, without the roll.

Edited August 28, 2005 by crackers

[Mark Slater]

I have to say, though I love hardshell crab, I don't care a bit for the softshell variety.  It's mostly a texture thing. The not quite soft shell and the somewhat mushy interior is really off-putting to me.

Citronelle serves "primes" stuffed with blue crab in light tempura batter. No gook!

[John Wabeck]

Citronelle's example stands among the best for this eastern Shore boy.

[Kanishka]

Baltimore boy talking.

The soft shell crabs at Angelina's in Parkville (north of Baltimore) are amazing. Heck, the restaurant is just fantastic in general. My personal favorite seafood place in Baltimore. Of course, I'm a bit biased, but thats what happens when you grow up near such a great place.

Hmm... going up for dinner with the folks soon... reservations must be made...

[shogun]

I had my first fried softshell at Mendocino the other week, and I liked it well enough. The texture was kind of suprising, as was the goo in the middle. Not in a bad way, now, just sort of "Hey check it out...GOO!!". I can see eating more of these things!

[crackers]

Baltimore boy talking.

The soft shell crabs at Angelina's in Parkville (north of Baltimore) are amazing. Heck, the restaurant is just fantastic in general. My personal favorite seafood place in Baltimore. Of course, I'm a bit biased, but thats what happens when you grow up near such a great place.

Hmm... going up for dinner with the folks soon... reservations must be made...

Angelina's was sold at auction last week. Don't know who bought it or what they're planning for it, but I hope they don't change the crabcakes.

Update: The person who picked up the phone today says that it will be at least two or three months before the new owners take over. They are planning "some changes" but she couldn't elaborate. She did say she doesn't think they're going to change the crabcakes, which has me thinking that things might not be so bad as all that.

[Meaghan]

I had one of the first of the season at Sushi-Ko a couple of weeks ago...

Their signature softshell, just barely fried, served with ponzu sauce. It was a big meaty guy with a light crunch and not a lot of goo. The ponzu sort of cancels out gook and goo anywho...

[mdt]

Citronelle serves "primes" stuffed with blue crab in light tempura batter. No gook!

This available on the lounge menu?

[Kanishka]

Angelina's was sold at auction last week. Don't know who bought it or what they're planning for it, but I hope they don't change the crabcakes.

REALLY?

This has me so upset... thanks for letting me know. If changes are made, I'll be very, very sad. Good memories, and the crabcakes were the best in the known universe.

[RissaP]

I find it amusing when I encounter people ordering soft shell crabs without having the slightest clue what it is. Some people actually think it’s some kind of crab cake dish or the hard shell type. REALLY—I’ve seen people ask for it to be boiled (do they really know how awful it would taste plainly boiled?) or try to pick on the meat inside with their bare hands as if it were hard shell crabs. I love soft shell crabs and for me, the only 2 best ways to prepare these crispy crustaceans is to lightly batter it and deep-fry or to simply sauté in butter. Soft shell crabs are only at its best when in season. Beware and I’ve seen it in menus, too, when restaurants offer it or in supermarkets in the dead of winter! It’s gotta be frozen.

[Mrs. B]

Has any one tried the soft shells from the gent at Dupont Farmer's Market that sells oysters and fish? Mr. B and I engaged in a conversation with him once and learned that he has a softshell farm in Virginia that is 5 miles or so away from the water.

His Rappahannock oysters are quite tasty, though a bit large for me.

[RissaP]

The best source in the area that I know of comes from Crisfield, MD. Wish I could drive there and sample those that come "fresh from the boat".

[brr]

I've always been partial to the softies at Bucks - lightly battered and oh so tasty

[Erin]

C.F. Folks does a lightly-battered deep-fried softshell crab sandwich (in-season only) that I've enjoyed.

[DCJono]

As a Louisiana boy, I prefer my softshells fried on a dressed po' boy.

I remember the sandwich at CF Folks to be pretty good - will have to get down there once the season really hits. Been several years.

I've always been a little nervous cooking softshells myself and so I've never tried. They need to be prepped a certain way, right? I've never taken the time to learn what needs to go and what can stay in there.

[Mark Slater]

As a Louisiana boy, I prefer my softshells fried on a dressed po' boy.

I remember the sandwich at CF Folks to be pretty good - will have to get down there once the season really hits. Been several years.

I've always been a little nervous cooking softshells myself and so I've never tried. They need to be prepped a certain way, right? I've never taken the time to learn what needs to go and what can stay in there.

You have to remove their gills and smiling faces

[Al Dente]

As a Louisiana boy, I prefer my softshells fried on a dressed po' boy.

I remember the sandwich at CF Folks to be pretty good - will have to get down there once the season really hits. Been several years.

I've always been a little nervous cooking softshells myself and so I've never tried. They need to be prepped a certain way, right? I've never taken the time to learn what needs to go and what can stay in there.

Prepping them is easy. If you're a Louisiana boy, you've picked a crab before right? So you should be familiar with crab anatomy. All you have to do is cut or rip out their lungs (aka dead man's fingers). To get to the lungs just lift up either side of the carapace to reveal the innards. You should also cut off their "face" so to speak-- the antennae and eyes can be kind of tough.

[Mark Slater]

This available on the lounge menu?

For you, Dreamy, anything!

[shogun]

Woohoo! (Unless that really was an mdt-only offer )

[Mark Slater]

Woohoo! (Unless that really was an mdt-only offer )

Right now they are offered as a special in the lounge and terrace.

[Jacques Gastreaux]

Softshell crabs are on the bistro menu at R. Eve. Sauteed with ramps, spring garlic and a hazelnut-tangerine vinaigrette.

[MicGSD]

One of the few perks of living in Southern Maryland is the availability of soft shells from many of the seafood markets -- fresh, just hours from the river. Be sure you get a true soft shell - I think they're also called 'paper shells'. Once they begin to harden the least bit, they lose the delicacy that makes them so special.

I'm spoiled because when they're plentiful, it's easy to pick them up and do them many ways - sauteed in butter, tempura, deep-fried po-boys, etc.

Just don't drown them in sauces or condiments or bury them in bread - the delicate taste deserves to shine.

[Barbara]

I've seen the prep for soft shell crabs on several TV shows (PBS only, I don't have cable), and my problem is this: I can merrily drop a live lobster or crab into boiling water--Martha Stewart suggests throwing a jigger or two of vodka in the boiling water before dropping the animals in because as she said, "Hey, if YOU were going to boiled, wouldn't YOU like a drink first?"--I just can't bring myself to take a pair of scissors and cutting off the eyes of something live. Can I eat soft shell crabs in a restaurant? Sure can!!! Can I do it myself? Alas, no.

[Tom Power]

You have to remove their gills and smiling faces 

It's also a good idea to cut thier ass' off and if your are really adventurous to stick a finger in where thier smiling faces used to be and remove the ballast sack- It has a propensity to explode and spew hot grease on whoever is cooking it. I like the goo(tamale) and don't remove it.

[mdt]

It's also a good idea to cut thier ass' off and if your are really adventurous to stick a finger in where thier smiling faces used to be and remove the ballast sack- It has a propensity to explode and spew hot grease on whoever is cooking it.  I like the goo(tamale) and don't remove it.

Another episode in the glorious life of being a chef.

[Tweaked]

I like to saute mine in a little butter and olive oil for a couple minutes...remove soft shell...then make a quick sauce by throwing in some shallots, deglaze with white wine, reduce, add a healthy squeeze of lemon juice and a dash of old bay, reduce a little more and add some butter and chopped parsley...serve over a bed of arugula or other greens...

[simdelish]

my problem is this:  --I just can't bring myself to take a pair of scissors and cutting off the eyes of something live. 

Can I do it myself?  Alas, no.

You don't have to. If you are buying them from a seafood market, they will already be cleaned. Only if you are physically catching them (like me), or getting them in uncleaned from the fish vendor like Tom P, do you have to worry about cleaning them.

[brendanc]

You don't have to.  If you are buying them from a seafood market, they will already be cleaned.

Problem with this is when they were cleaned, they begin to deteriorate the minute they are cleaned, we clean them a la minute. When evaluating softies, the other cirteria besides the delicacy of the shell is their liveliness. I'm sure Chef Power would agree that we send back more crabs for their "liveliness" or lack thereof than for any other reason. Only by cleaning them yourself can you gurantee that they are going to be uber-fresh. No body likes cutting the face and ass off a living thing, but I'd rather do it myself and know what I'm getting into than let somebody else do it and not know how fresh my product is.

[bkeith]

No body likes cutting the face and ass off a living thing, but I'd rather do it myself and know what I'm getting into than let somebody else do it and not know how fresh my product is.

Sounds like a perfect job for 8-year-old boys. Keep 'em from pulling the wings off of flies.

[laniloa]

Chef Tom ripped the ass off a crab for me! I feel so special (don't ruin it by telling me he'd do it for anyone who ordered the dish).

I'm on a kick to resolve a character flaw and reacquire my test for at least some seafood. I'm starting with crustaceans. The kind folks at Corduroy helped me sea all that is good with crab with this dish. Lightly crispy without being greasy and well matched with barely wilted greens and ver jus to round it out. I'm still a little iffy about eating these critters but I would certainly order this dish again.

[Puchina]

I had a wonderful version at Makoto at the end of April. It was lightly battered and deep-fried, served with a green tea salt that was exquisite. I am normally squeamish about texture, but these were out of this world.

[lackadaisi]

I had a wonderful version at Makoto at the end of April. It was lightly battered and deep-fried, served with a green tea salt that was exquisite.  I am normally squeamish about texture, but these were out of this world.

I actually found the batter on the Makoto crab that I had in mid-May to be way too thick. Absolutely wonderful meal otherwise, but one of the worst softshell crab presentations that I have ever had. I really like to taste the crab itself, and with this one, you could barely even find it beneath all that coating. But, this may have been a different presentation than that in April.

[DonRocks]

[C. F. Folks postings split off into new thread here]

[squidsdc]

I had a wonderful soft-shell Tuesday night at DavidGreggory. Oh what a little butter and flour will do!

[tastedc]

OUCH!

Simply fried in egg wash dipped in flour, halfway up with oil, simple and delicious!

Actually on top of garlic aioli pasta, probably spelled that wrong...

[crazeegirl]

hands down corduroy serves up one of the best soft shell crabs in town. the phyllo wrapping (?) adds to the texture...yum...the same wrapping (?) would be good with shrimp..with the head and all.

Edited October 7, 2005 by crazeegirl

[DonRocks]

Alert, alert: the first softshell of the season was spotted tonight at Al Crostino.

[Waitman]

If you want to make them yourself, the oyster guy at the Dupont Market has them for sale Sunday morning. Also, I blieve that the Sala Thai in Cleveland Park is doing them Thai style.

[jparrott]

Softshell crabs are the best vehicle for green curry in the history of ever. So find your favorite Thai joint.

[Meaghan]

Also, I blieve that the Sala Thai in Cleveland Park is doing them Thai style.

Sala Thai near Courthouse is doing them Thai style (not dirty)

For some reason I can never remember great softshells and their sauces. I have a good one and then I quickly forget it. I know I had several really tasty ones last year, but they're gone from my memory already. What's with that? Colorado Kitchen? Hank's? Corduroy? Yes, Sushi-Ko. Ummm. What's wrong with me? I do rememeber that I'm not a huge fan of them in sushi.

[Nadya]

The new spring/summer is finally here because this week we were dishing out softshell appetizers and selling them in numbers too daunting to contemplate. Wheeee!

[RissaP]

I recently had the soft shell crab appetizer at Bistro Bis, battered on the thick side, deep fried then served on top of a mixture of bright green peas, baby carrots and salsify, topped with jalapeno aioli.

[MeMc]

That's good news. Thanks for the update. I thought the water would be too cold still for soft shells (dont they shed after the full moon or something)?

[fooddufus]

Without doubt the my favorite method for softshells is to lightly marinade them with some olive oil and some fresh lime juice and old bay for about 10 minutes. Then place them on an oiled very hot grill bottom side down first for about 5 minutes and just a couple minutes on the tops. They turn that nice red color and get crispy. Much better than the fry method, but that's just me.

George

[mame11]

Sushi Kaz has a really nice softshell crab roll. One of us ordered it at lunch today and said it was heavenly.

[Twinklerin]

Eve's doing one that looked mighty fine as a special in the Bistro.

[ustreetguy]

Eve's doing one that looked mighty fine as a special in the Bistro.

It's a delicious sauteed softshell crab on a bed of greens and hearts of palm that was one of their specials last night. Practically everyone at the bar was eating them!

[TedE]

If you want to make them yourself, the oyster guy at the Dupont Market has them for sale Sunday morning.

This is a bit of a Sunday morning staple for me in the spring: sauteed softshell and fried egg over a slice of Atwaters peasant bread. The oyster guy has had them live in season, but most other times they've been previously frozen (including now likely). Buyer beware.

[mdt]

This is a bit of a Sunday morning staple for me in the spring: sauteed softshell and fried  egg over a slice of Atwaters peasant bread.  The oyster guy has had them live in season, but most other times they've been previously frozen (including now likely).  Buyer beware.

The best advice is to buy live or don't buy them. I seem to remember the guy having live ones most of the time.

If you need instruction on how to clean them ask or look for a post by Tom Power. I recall a rather interesting post on how to clean them.

[PollyG]

If you need instruction on how to clean them ask or look for a post by Tom Power.  I recall a rather interesting post on how to clean them. 

Cleaning live ones is right out of a horror flick. They keep moving after you use the kitchen shears to cut off their faces. But the ones we bought live from the truck on Rt. 4 in Maryland and brought home to kill and grill were scrumptious.

I like mine treated lightly. No heavy breading or deep frying; it disguises the delicate flavor. We usually dredge in a slightly seasoned flour and pan-saute in a little EVOO and butter. Then, depending upon our mood, we eat them straight or make what my friend Tess calls "kitten sandwiches" with the feet sticking out of a soft roll. (Tess won't eat softshells, silly woman.)

Yoko in Herndon used to do a sublime softshell with a ponzu sauce but their rendition last year wasn't as breath-taking.

[tenunda]

These are starting to show up. Anyone know the best place to get them that's not on the Bay?

[MeMc]

I don't know the *best* place, but Eastern Market will have them. I think that after the 27th, they'll be more of them, since that's when the full moon is. I guess water temp + the moon = molting, unless those crabbers at Tangier Island were bullshitting me.

[Capital Icebox]

These are starting to show up.  Anyone know the best place to get them that's not on the Bay?

Picked up some nice ones at the Organic Butcher in McLean last week -- $7 a pop, and worth it. I called Slavin's, Whole Foods in Old Town, and neither had them.

[xcanuck]

Anyone aware of restaurants that are currently serving soft shell crabs? Bonus points if they're in Old Town (yes, I'm venturing across the river to fete a friend who is being deployed ).

[MeMc]

Anyone aware of restaurants that are currently serving soft shell crabs? Bonus points if they're in Old Town (yes, I'm venturing across the river to fete a friend who is being deployed ).

Hank's is. . . .

[brr]

Hank's is. . . .

...as is Bucks (although it fails your across the river criteria)

[Capital Icebox]

Anyone aware of restaurants that are currently serving soft shell crabs? Bonus points if they're in Old Town (yes, I'm venturing across the river to fete a friend who is being deployed ).

Le Gaulois is offering them as both an appetizer and an entree, with the added bonus of a great outdoor patio to enjoy them on. You might also check with Eve or Vermilion.

I also wonder if Eamonn's will be frying them up at some point during the season.

[mdt]

Le Gaulois is offering them as both an appetizer and an entree, with the added bonus of a great outdoor patio to enjoy them on. You might also check with Eve or Vermilion.

I also wonder if Eamonn's will be frying them up at some point during the season.

I think they were on the menu at Majestic.

[edenman]

Corduroy had them last night and they were delightful.

[brendanc]

Circle Bistro has them at lunhc and dinner now.

[christopherc]

Eve did have them. I had an appetizer three weeks ago and a friend had a double order of the apt as an entree.

[goldenticket]

As mdt mentioned above, Majestic did have a very nice preparation on the menu last week.

Not in Old Town - CityZen has a delicious version right now. Alas it appears only on the chef's tasting menu.

It is pure whimsy in a bowl - legs and microgreens pinwheeling everywhere, a tasty licorice tuile tucked in, and a confetti of pretty pale green fennel, orange, and soft pink rhubarb beneath the crustacean. Or, as described on the menu:

SAUTÉED CHESAPEAKE BAY SOFTSHELL CRAB

Field Grown Rhubarb, Braised Fennel and Navel Orange Vierge

with a Licorice Tuile

[MC Horoscope]

Pesce had them as an entree a couple of weeks ago. While they were small, I think that's when the shell is most tender anyway, and they were deliciously sauteed. If you go and they have the crab, shrimp, and pork dumpling as an appertizer, try that, too!

I love that place and can't wait to return for another dinner.

[eating out]

Just had a plump and delicious tempura battered one at Sushi-Ko couple of nights ago...

[Capital Icebox]

2 Amy's has them as a panini right now.

[Kathy M]

On the Tasting Menu at 2941:

Polenta Crusted Softshell Crab

cantelope, green papaya, long squash, and tamarind vinagrette

[The Hersch]

Kinkead's had softshell tempura yesterday, which unfortunately I somehow missed on the menu, and didn't realize they had them till this other fellow ordered (my seared scallops with manila clams, favas, and some other stuff were very good, though).

[ScotteeM]

Eve had then in the Bistro a couple of weeks ago.

Not in OT: Husband and I shared an appetizer yesterday at Bangkok 54 of a deep-fried softshell crab and papaya salad--excellent! They also had the softshells as an entree. Both are on their special menu for this month.

[DLB]

Am I the only one that thinks softshell crabs are overrated? They always seem to be more shell than meat. I just don't get the hype. I would rather have a crab cake.

[clayrae]

There are very few things which I find too repulsive to eat. Sea urchin is one of them. Softshell crab is another. I know, I know, but I just can't get the image of biting into a hardshell crab and munching away out of my mind. Ugh.

[lackadaisi]

I thought I saw this mentioned here recently, but I don't see it now:

Anyway, the Citronelle Lounge has an amazing preparation: stuffed with crabmeat, tempura fried, and served over corn risotto. Between that one and Corduroy, most of my softshell needs have been fulfilled (and will continue to be repeatedly). I tried the Sushi Ko one the other day, and it was good, but nothing particularly steller; I think I might be spoiled though.

[baczkowski]

Am I the only one that thinks softshell crabs are overrated? They always seem to be more shell than meat. I just don't get the hype. I would rather have a crab cake.

Fine, more for us

Sushi Ko had a great preparation Friday. The sushi chef strongly urged another diner to get the softshell crab appetizer over the soft shell crab roll b/c the appetizer was the only preparation made with fresh, not frozen softshell crabs.

Pax,

Brian

[eating out]

Fine, more for us

Sushi Ko had a great preparation Friday. The sushi chef strongly urged another diner to get the softshell crab appetizer over the soft shell crab roll b/c the appetizer was the only preparation made with fresh, not frozen softshell crabs.

Pax,

Brian

I was going to suggest the same thing - if you want to give them another try, the one I had at Sushi-Ko was the fattest softy I've ever had - really plump, lots of meat.

[Barbara]

There are very few things which I find too repulsive to eat. Sea urchin is one of them. Softshell crab is another. I know, I know, but I just can't get the image of biting into a hardshell crab and munching away out of my mind. Ugh.

OK, then. YOU won't be the person to get that last crab of the day BEFORE I show up at Corduroy. Thank you very much.

[mdt]

Am I the only one that thinks softshell crabs are overrated? They always seem to be more shell than meat. I just don't get the hype. I would rather have a crab cake.

Then you certainly have not had a good one. The shell should be non-existent although some places do serve them when they are a bit too hard. The best preparations are the ones that minimize the ingredients to let the crab shine through.

[pidgey]

(Upon eating my first softshell of the season last night at Corduroy)

Ode to a softshell crab

Oh, softshell, you who sacrificed your

short little life for me

so that you could be deep-fried and crunchy.

Wonderful crab, prepared in a multitude of ways,

making DC worth inhabiting in the summertime.

The most yummy of all the crabs--

yes, even over stuffed crab--

I thank you for being so delicious.

[MichelleW]

Anyone good in Virginia (Old Town is ok) doing soft shells aside from the usual Viet and Thai suspects? I'm dying to drag the husband out for crabs this weekend and I have a hankering for the first softshells of the season.

My in laws are partial to the Warehouse in Old Town, but if it's just husband and I going, I think we'll try someplace a little more interesting.

[christopherc]

Anyone good in Virginia (Old Town is ok) doing soft shells aside from the usual Viet and Thai suspects? I'm dying to drag the husband out for crabs this weekend and I have a hankering for the first softshells of the season.

My in laws are partial to the Warehouse in Old Town, but if it's just husband and I going, I think we'll try someplace a little more interesting.

We had them at Majestic two weeks ago over salad greens with a sauce I can't recall now. They were delicious. They are extremely good at Eve as I mentioned many posts above. Not as good as Eve or Majestic, but good, are Landini Brother's version.

[squidsdc]

I had a delicious softshell last week (lightly battered and fried) at my first visit to Colorado Kitchen...what an introduction!

[crackers]

Annapolis Seafood Market (three branches - Annapolis, Edgewater and Severna Park) has live jumbos for $4.99-$5.99 each, depending on the day. Perfection on a plate.

[lackadaisi]

Any suggestions of Vietnamese restaurants currently doing softshells well?

[Apples & Bananas]

Going on a date with the girl this Saturday and need to know of a good, relatively inexpensive place where we can score some soft shells within Metro range. I'm not sure if this is possible, but it's worth a shot asking.

[Demetrius]

I saw some at the new Wegman's in Woodbridge this past weekend.

[SrtaJRosa]

Going on a date with the girl this Saturday and need to know of a good, relatively inexpensive place where we can score some soft shells within Metro range. I'm not sure if this is possible, but it's worth a shot asking.

Are you looking for a restaurant that offers them or a place to purchase and prepare at home?

[MC Horoscope]

Accessible to the Silver Spring metro are Sergio's and Vicino's. You may want to call them to check on availability. They should be in the Dining Guide for Maryland under downtown Silver Spring. At Sergio's I have had them sauteed. At Vicino's I've had them done Francese style. I guess Crisfield's down there would also be metro accessible.

[Sthitch]

The best I have had this year were at New Heights.

[Apples & Bananas]

I saw some at the new Wegman's in Woodbridge this past weekend.

I'm looking for a restaurant in the area where I can get them. Sorry for the confusion.

[mktye]

FWIW, past years' softshell discussion is here.

[Pat]

I got a softshell crab appetizer at Bis a couple of weeks ago. It's not terribly cheap (though cheaper than a main) but is on Metro.

[Heather]

The soft shells at New Heights are super, and it's right around the corner from the Woodley Park station. Not sure how "relatively inexpensive" they are, though. Full order: $28.

[mame11]

Not sure if it would satisfy your need but Bar Pilar had a fried softshell crab sandwich on its menu two weeks ago. My friend who had it gave it a big thumbs up, but I thought it looked small. IIRC, it was about 10 or 11 dollars.

Also at New Heights you can get a half order of the softshell crab dish.

[ohstate]

My husband loved his soft shells at Al La Lucia (Alexandria) about 2 weeks ago. Metro to King street, trolley down King Street, a few blocks north (on Royal Street, IIRC). I'd call to make certain they still have them of course.

[KMango]

Alas, alack, and nearly-gak, softshell crabs at Thailand on Royal Street in Alexandria were a miss this week. Too much time in the fryer, too little intrigue in the garlic-chili sauce, a bizarre amount of shredded iceberg lettuce, choose elsewhere for these most exquisite of crustaceans.

(mistake)

(missable)

(misspent)

[Kibbee Nayee]

About a week ago, at Rice and Noodles in Franconia, I had a lovely dish of deep fried softshell crabs in garlic basil sauce. It was quite enjoyable. In fact, delectable.

[goodeats]

The softshell crab salad is very much worth a visit to Tallula for.

[baczkowski]

Only this morning did we decide to go out for dinner for our anniversary tonight and the one thing I'm craving is a soft shell crab dish (not a sandwich). So, if you know of a place with a decent atmosphere, please post here and I'll see if a last minute reservation can be made. Thanks.

Pax,

Brian

[Hannah]

Only this morning did we decide to go out for dinner for our anniversary tonight and the one thing I'm craving is a soft shell crab dish (not a sandwich). So, if you know of a place with a decent atmosphere, please post here and I'll see if a last minute reservation can be made. Thanks.

Pax,

Brian

Corduroy and Palena have both had soft shells on as dinner specials in the last couple of weeks; it's worth calling both to check.