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11 Comments:
I don't know the answer to this question, sorry, but I would definitely urge you to try and make ssc's in your own home. I was pretty apprehensive about doing so, myself, but up here in Northampton there really aren't any great restaurants with ssc's, so I took a stab at making them myself, and they're a lot less difficult to prepare than I expected.
Here are a couple pics I took of my humble attempt, if you're interested. Perhaps they'll inspire you to take a stab at it yourself! :)
http://www.flickr.com/photos/maxcriden/3450825754/
http://www.flickr.com/photos/maxcriden/3450828678/
Good luck with your scc hunt!
maxcriden at 9:49PM on 05/04/09
@maxcriden - where can I get soft shell crabs in NYC? I'm tempted to try and cook some up. Is the cleaning process similar to a regular blue crab?
clapper at 9:29AM on 05/05/09
@maxcriden - I've made them. I want to know which restos serve them in fantastic or unusual ways. I love them in all styles, chinese with spicy black bean sauce, tempura battered with yuzu aïoli, Maryland style in a sandwich with coleslaw, on top of pasta with pesto and fava beans, just to name a few. Since they are coming in season right now, I was wondering if anyone could point me towards their favorite spots for having them.
simon at 11:09AM on 05/05/09
@clapper - Sorry, I'm up in Northampton, so I have no clue. As for the cleaning process, here are the sites I perused for some help in that regard when I made them:
http://www.cookinglouisiana.com/Cooking/Seafood/Cleaning_Soft_Shell_Crab.htm
http://www.chow.com/stories/11245
http://bitten.blogs.nytimes.com/2008/05/27/how-to-clean-soft-shell-crabs/
@simon - Oh, okay, cool. I just know some people, as I was previously with soft shell crabs, are sometimes apprehensive about cooking stuff that seems more intimidating than it is. Just trying to help. =)
Anyway, here's a Chowhound thread that might be useful to you: http://chowhound.chow.com/topics/305964
maxcriden at 11:34AM on 05/05/09
@max - no prob.
@clapper - the answer to most "where can I find xxx" questions, especially seafood related, is Chinatown.
simon at 12:05PM on 05/05/09
Kinda a followup to Simon's reply:
Mott Street where a great majority of the seafoody stalls are doesn't have a complete selection all the time.
Rent is steep, space is limited, old communities are aging and leaving and new communities are coming in, as much as I love downtown's Chinatown, its selection is trumped by the Chinatowns in Brooklyn and in Flushing.
The newer (relatively anyway) Chinatowns are busting with new immigrants and their food.
fuuchan at 12:45AM on 05/06/09
@fuuchan - really? Have you been down here recently? I work on Grand and Bway, and can assure you that Manhattan's Chinatown is thriving. Flushing and Sunset Park definitely are definitely bigger, cheaper and by extension better, but by no means is Manhattan's C-town losing steam.
simon at 10:57AM on 05/06/09
Lobster House in Chelsea Market would carry SSC at a reasonable cost (for NYC). Best fishmonger in the city, IMO.
Abe Froman at 5:22PM on 05/07/09
Great NY Noodletown in Chinatown. Especially at 3am after a long night out.
Jenn Sit at 12:20PM on 05/08/09
I had some great soft-shell crab tempura with ponzu at Sake Bar Hagi recently - http://nycrumbs.com/posts/2009/5/3/japanese-comfort-food-sake-bar-hagi-a-midtown-izakaya.html
Aesis at 3:15PM on 05/08/09
For $6, you can get a solid sized SSC at Fish Tales in Cobble Hill - Court Street between Wyckoff and Bergen. I live in the neighborhood and they're definitely the best resource for fish, shrimp, clams, mussels, etc. Also great prepared dishes and soups. They'll give 'em to you live if you're OK with doing the dirty work yourself, or they'll do it for you there.
fishermb at 7:20PM on 05/08/09