Pretty tasty, very short season.

http://s10.postimg.org/6pchyjs6x/softshell.jpg

Jill

On Thursday, March 31, 2016 at 6:20:51 PM UTC-7, Jill McQuown wrote:
> Pretty tasty, very short season.
>
> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>
> Jill

One thing I miss about living in New Orleans, .....Buster Crabs.

On Thu, 31 Mar 2016 21:20:42 -0400, jmcquown >
wrote:

>Pretty tasty, very short season.
>
>http://s10.postimg.org/6pchyjs6x/softshell.jpg
>
>Jill

I bet I could'nt eat just one! Damn, that looks good Jill!

William

On Thursday, March 31, 2016 at 7:20:51 PM UTC-6, Jill McQuown wrote:
> Pretty tasty, very short season.
>
> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>
> Jill

Looks great, but then anything fried does!

But soft shelled crab has always disappointed me whenever I've ever eaten one! Dunno, just me I guess.

John Kuthe...

On 2016-03-31 9:20 PM, jmcquown wrote:
> Pretty tasty, very short season.
>
> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>

That is not something that is even an option around here. If I ever get
to a place where they are on a menu I know what I will be ordering.

On 4/1/2016 8:14 AM, Dave Smith wrote:
> On 2016-03-31 9:20 PM, jmcquown wrote:
>> Pretty tasty, very short season.
>>
>> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>>
>
> That is not something that is even an option around here. If I ever get
> to a place where they are on a menu I know what I will be ordering.
>
>
You indescribable OAF!

https://foursquare.com/top-places/to...ft-shell-crabs

On 4/1/2016 10:14 AM, Dave Smith wrote:
> On 2016-03-31 9:20 PM, jmcquown wrote:
>> Pretty tasty, very short season.
>>
>> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>>
>
> That is not something that is even an option around here. If I ever get
> to a place where they are on a menu I know what I will be ordering.
>
>
True, they're only available off the coast of Virginia, Maryland on down
here to SC. Blue crab shed their shells this time of year.

Jill

On Fri, 1 Apr 2016 13:19:55 -0400, jmcquown >
wrote:

>True, they're only available off the coast of Virginia, Maryland on down
>here to SC. Blue crab shed their shells this time of year.
>
>Jill

Jill, did you know they shed every ninety days and if you live by a
tidal creek you can capture live Crabs, put them in a tank with salt
water pumping through it and in less than 90 days, if you look at them
every day, you will find Softshells in there to eat.

William

On 4/1/2016 2:54 PM, William wrote:
> On Fri, 1 Apr 2016 13:19:55 -0400, jmcquown >
> wrote:
>
>> True, they're only available off the coast of Virginia, Maryland on down
>> here to SC. Blue crab shed their shells this time of year.
>>
>> Jill
>
> Jill, did you know they shed every ninety days and if you live by a
> tidal creek you can capture live Crabs, put them in a tank with salt
> water pumping through it and in less than 90 days, if you look at them
> every day, you will find Softshells in there to eat.
>
> William
>
Nope, I didn't know that. Then again, I haven't been "crabbing" in over
30 years.

Jill

On 4/1/2016 4:18 PM, jmcquown wrote:
> I haven't been "crabbing" in over 30 years.
>
> Jill


It's mostly what you do here.

On 4/1/2016 8:24 PM, Sqwertz wrote:
>
> I have seen them in plenty of land-locked areas of the U.S. They come
> frozen in plastic clamshell devices, or simply wrapped in plastic bags
> inside of boxes. Freezing doesn't seem to detract from their
> edibility as much as it would whole crabs or legs.
>
> -sw
>
The *are* whole crabs, Steve. With legs and claws. About to grow a new
set of armor. Cleaned, breaded, fried, crunchy. And yes, you eat the
entire thing, exoskeleton notwithstanding.

I have no need to look for them in a freezer case. All the nearby
restaurants have signs out right now: "Soft Shell Crab!" As I said, tis
the season. Locally caught.

There are softshell crab sandwiches, grilled softshell, fried, depends
on the local eatery.

Jill

On Thu, 31 Mar 2016 21:20:42 -0400, jmcquown >
wrote:

>Pretty tasty, very short season.
>
>http://s10.postimg.org/6pchyjs6x/softshell.jpg
>
>Jill

Looks delicious

koko

--

Food is our common ground, a universal experience
James Beard

On Friday, April 1, 2016 at 8:42:23 PM UTC-4, Jill McQuown wrote:
> On 4/1/2016 8:24 PM, Sqwertz wrote:
> >
> > I have seen them in plenty of land-locked areas of the U.S. They come
> > frozen in plastic clamshell devices, or simply wrapped in plastic bags
> > inside of boxes. Freezing doesn't seem to detract from their
> > edibility as much as it would whole crabs or legs.
> >
> > -sw
> >
> The *are* whole crabs, Steve. With legs and claws. About to grow a new
> set of armor. Cleaned, breaded, fried, crunchy. And yes, you eat the
> entire thing, exoskeleton notwithstanding.
>
> I have no need to look for them in a freezer case. All the nearby
> restaurants have signs out right now: "Soft Shell Crab!" As I said, tis
> the season. Locally caught.
>
> There are softshell crab sandwiches, grilled softshell, fried, depends
> on the local eatery.

I imagine that sushi bars here in Michigan get 'em frozen. Just about
every one has "spider roll", deep-fried in tempura batter with the legs
sticking out the end of the roll. All year long.

Cindy Hamilton

jmcquown wrote:
>
> True, they're only available off the coast of Virginia, Maryland on down
> here to SC. Blue crab shed their shells this time of year.

Actually, blue crabs are available from Cape Cod all the way down to
Argentina including all the bays along the way and the Gulf too.

They shed several times a year too. Adult crabs, ever 30-50 days.
Younger crabs way more often. They always shed in the spring when they
first come out of hibernation but that's not all.

William wrote:
>
> On Fri, 1 Apr 2016 13:19:55 -0400, jmcquown >
> wrote:
>
> >True, they're only available off the coast of Virginia, Maryland on down
> >here to SC. Blue crab shed their shells this time of year.
> >
> >Jill
>
> Jill, did you know they shed every ninety days

wrong

jmcquown wrote:
>
> On 4/1/2016 10:14 AM, Dave Smith wrote:
> > On 2016-03-31 9:20 PM, jmcquown wrote:
> >> Pretty tasty, very short season.
> >>
> >> http://s10.postimg.org/6pchyjs6x/softshell.jpg

Did that come from the "club?" IMO, way too heavily
breaded for the delicate taste of crab. It even
looks like cornflakes for breading.

Better to just flour (or a very thin tempura batter).

And what's with the sides? Rice? lol and
broccoli and whatever veggies.

Sorry but that looks like a FAILED seafood dinner to me.
You should have buried that crab and said a few words
before covering it with dirt.

On 4/1/2016 6:24 PM, Sqwertz wrote:
> whole crabs or legs.
>
> -sw
>


I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On 4/1/2016 6:51 PM, Sqwertz wrote:
> my friends half-eaten fish fillet
> sandwich).
>
> -sw


I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

On Sat, 02 Apr 2016 09:19:02 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> True, they're only available off the coast of Virginia, Maryland on down
>> here to SC. Blue crab shed their shells this time of year.
>
>Actually, blue crabs are available from Cape Cod all the way down to
>Argentina including all the bays along the way and the Gulf too.
>
>They shed several times a year too. Adult crabs, ever 30-50 days.
>Younger crabs way more often. They always shed in the spring when they
>first come out of hibernation but that's not all.

Plenty soft shell crabs at the eateries on Lung Guyland.

On Sat, 02 Apr 2016 09:30:54 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 4/1/2016 10:14 AM, Dave Smith wrote:
>> > On 2016-03-31 9:20 PM, jmcquown wrote:
>> >> Pretty tasty, very short season.
>> >>
>> >> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>
>Did that come from the "club?" IMO, way too heavily
>breaded for the delicate taste of crab. It even
>looks like cornflakes for breading.
>
>Better to just flour (or a very thin tempura batter).
>
>And what's with the sides? Rice? lol and
>broccoli and whatever veggies.
>
>Sorry but that looks like a FAILED seafood dinner to me.
>You should have buried that crab and said a few words
>before covering it with dirt.

Agreed, an awful presentation. Typically softshell crab has very
little breading and is served on a soft roll, sides usually fries and
slaw... most seafood dives on Lung Guyland serve softshells on a paper
plate. Fire Island boasts some of the best seafood restaurants on the
planet.
https://www.nps.gov/fiis/learn/nature/crustaceans.htm
http://www.grubstreet.com/2013/05/so...-new-york.html
http://newyork.cbslocal.com/top-list...plates-in-nyc/

On 4/2/2016 12:59 PM, Brooklyn1 wrote:
> On Sat, 02 Apr 2016 09:30:54 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> On 4/1/2016 10:14 AM, Dave Smith wrote:
>>>> On 2016-03-31 9:20 PM, jmcquown wrote:
>>>>> Pretty tasty, very short season.
>>>>>
>>>>> http://s10.postimg.org/6pchyjs6x/softshell.jpg
>>
>> Did that come from the "club?" IMO, way too heavily
>> breaded for the delicate taste of crab. It even
>> looks like cornflakes for breading.
>>
>> Better to just flour (or a very thin tempura batter).
>>
>> And what's with the sides? Rice? lol and
>> broccoli and whatever veggies.
>>
>> Sorry but that looks like a FAILED seafood dinner to me.
>> You should have buried that crab and said a few words
>> before covering it with dirt.
>
> Agreed, an awful presentation. Typically softshell crab has very
> little breading and is served on a soft roll, sides usually fries and
> slaw... most seafood dives on Lung Guyland serve softshells on a paper
> plate. Fire Island boasts some of the best seafood restaurants on the
> planet.
> https://www.nps.gov/fiis/learn/nature/crustaceans.htm
> http://www.grubstreet.com/2013/05/so...-new-york.html
> http://newyork.cbslocal.com/top-list...plates-in-nyc/
>


Found a great sidebar article on a sammich I NEED to try:

http://www.grubstreet.com/2016/04/do...rench-dip.html

What exactly constitutes a Korean French dip? As Hong puts it, "We
didn't want to make it 'Korean-Korean.'" So the rare roast beef, first
seared and then roasted for an hour and a half, is straightforward,
sliced thin, and extremely tender. The traditional crusty bread gets
subbed out for a softer, squishy potato roll, infused with a heavy dose
of black garlic and rubbed with a layer of garlic butter, all of which
can stand up to the jus.

Then the fixings. Kong cooks kimchee with bacon and deeply caramelized
onions to create a sweet-funky marmalade that tastes both like an
upgraded chili jam and a bacon marmalade you'd actually want to eat all
the time, and it makes you question why no one has made a business out
of this high-end condiment. Hong's jus, meanwhile, takes its inspiration
from the short-rib marinade used in Korean barbecue. It comes in two
flavors: shiitake mushroom or a serrano chile variation with a pleasant,
persistent heat.

Ansel's team generously provided a few to Grub for a midday taste test,
and, well, this is a very excellent sandwich, soft and yielding and
deeply flavorful.