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13 Comments:
The East Coast. Maryland or the Cheasapeake side of Virginia. As for a specific place, take your pick.
If anyone knows where to get high-quality soft-shells out West, I am all ears.
And does anyone know if they freeze well?
HunterAnglerGardenerCook at 5:12PM on 04/24/08
I have only had them from Maryland and if there's any better anywhere I'd be shocked. Couldn't tell you if they freeze, because I have always had them in restaurants on the East Coast. Wow, are they spectacular!
PerkyMac at 6:12PM on 04/24/08
Are you talking about restaurants or suppliers?
wookie at 6:52PM on 04/24/08
Actually, both. I'm planning to travel about this summer and would love advice for both restaurants, suppliers, or just general areas of crabby-goodness.
caviarandcodfish at 6:57PM on 04/24/08
The blue shell crabs from the Chesapeake Bay (Maryland & Virginia) have a short season - June is a good time. I just read that they should be eaten within 4 days of molting, although a thin shell is still easy to eat. I've had them at restaurants along the Jersey and Maryland shores, but it's been too long to recommend one in particular. I'm sure someone here can help or a little google search, if not.
PerkyMac at 7:20PM on 04/24/08
I would agree with HunterAnglerGardenerCook's assessment of the geography(oceanography?)-driven supply of soft-shell.
I can only attest to VA restaurants and suppliers: Specifically in Richmond, VA, (I lived there until recently) you can find almost all restaurants and the nicer hotels (The Jefferson and The Berkely) offer regional cuisine and thus, softshells in season (very long season).
I would recommend Little Venice in Ricmond's Far West End, the chef is Italian, the restaurant is Italian, but he's been living in VA for over 20 years cooking for a well-heeled, genteel, southern crowd and his softshells sauteed in butter with white wine and lemon wins raves. Tell Pepino, 'Fredo, and Nancy I say hello.
Buckhead's Chop House, crazy big wine list, known for steaks, but caters to the same well-heeled, genteel southern crowd, with a bunch of nuvo-riche thrown in, has softshells seasonally, so call ahead. Their crabcakes are also ridiculously good. Tell everyone I say hello.
Julep's, Downtown Richmond, regional cuisine, very very good, definitely have a mint julep made with Booker's or Woodford Reserve or whatever you prefer, but definitely have one and tell Holly I said hello.
If you head a little further south east towards the Peninsula, you will hit Williamsburg then Newport News then Hampton then the water. FYI--Hampton was once nicknamed Crabtown, Hampton High is home of the Crabbers, if the wind is right you can still smell crab shells being burned somewhere. Hampton is home to Sam Rust Seafood. Here is the seafood purveyor for most of the restaurants within a day's drive. They typically only sell to restaurants and other outlets, BUT if you ask REAL nice they might hook you up with some of the day's catch. I can't tell you how I know this, but I know this.
After hitting Hampton, if you decide to cross the water into the Tidewater area, you are on your own. Norfolk and VA Beach have enought written about them.
wookie at 7:34PM on 04/24/08
I think they're also available in the Gulf States as well.
Cassaendra at 1:18PM on 04/25/08
Oops I meant Gulf Coast states...
Cassaendra at 1:21PM on 04/25/08
ya'lls are ca-razee. MS gulf coast all they way. Biloxi Schooner baby!
beaujolais at 4:48PM on 04/25/08
My husband's family is from the Chesapeake Bay (Gran-Pop was a fisherman) I know they ship them all over the country, but the season is indeed short. Late May through June. Get them fresh, cook them quick! We give them a quick dusting of cornmeal/flour/old bay mix and sautee them in 50-50 butter/canola oil with tons of garlic. It is important to clean them properly. I leave that part up to the guys. ((((I know, kitchen weenie)))
izatryt at 10:09PM on 04/25/08
My dad is a shrimper in Louisiana and always catches some for me since he knows they're my favorite! I know the Northeast is famous for them, but we get some pretty nice ones on the Gulf Coast, too.
They do freeze well. Daddy cleans them well and freezes them in water in Ziploc bags. Once thawed, pat them dry, dip in milk & egg mixture, dredge in well-seasoned flour and fry to golden brown. They are the best-tasting things in the world!!!!!!!
Editmom at 1:24PM on 04/28/08
BALTIMORE and absolutely no place else! And in Baltimore the only place to get a good, basic, real down to earth soft shell crab is Faidley's at the Lexington Market.
So there.
RichardCrystal at 1:13PM on 04/29/08
Gulf Coast of Louisiana and Mississippi!!!
GumbeauxGal at 2:25PM on 04/29/08