Guest Suzanne F Posted June 8, 2005 Share Posted June 8, 2005 So do you think the might be one of the true American foods, found only here (meaning STILL only found here, not originating here but transplanted and available elsewhere)? Not very many of those, are there? Quote Link to post Share on other sites
galleygirl Posted June 8, 2005 Share Posted June 8, 2005 We had some (out) the other night at the Vietnamese restaurant on Doyers Street: batter was heavier than tempura-type but very tasty, crabs were small and sweet, deep-frying was greaseless. Dipping sauce was salt-and-white-pepper mixed with what? a little rice vinegar? I've had that dipping sauce in a Cambodian restaurant, for fried prawns; the salt and pepper were mixed with lime juice...great! Quote Link to post Share on other sites
alexhills Posted June 8, 2005 Share Posted June 8, 2005 I've had soft shell crabs in Asian restaurants in the UK, not too rare to see them on menus but I think they are probably frozen. No idea where they are sourced from. Definitely not as good as the best ones I've had in America. Quote Link to post Share on other sites
bbqmonster Posted June 9, 2005 Share Posted June 9, 2005 If in NYC, go to Sushi Yasuda and order not only the amazing sushi, but also the soft shell crab appetizer. The best I have ever had (although the ones at Cantoon were pretty good)! Quote Link to post Share on other sites
Wilfrid1 Posted June 20, 2005 Author Share Posted June 20, 2005 Help. How do you clean them? Quote Link to post Share on other sites
ngatti Posted June 20, 2005 Share Posted June 20, 2005 Wilf. Snip off their faces horizontaly. This about 1/8 inch behind the eyes; snip right a cross. Almost as if you were beheading them. Next lift the sex organ flap up. On the belly, narrow on males, wide on females. this is just ripped off. Next lift the extreme tip of end of the back of each 'shell. There will be some triangular shaped translicent spongy mass. They peel back easily and are attached to the bottom part of the crab. Simply rip each one off. Voila! Crabs are clean and ready to cook. Quote Link to post Share on other sites
Wilfrid1 Posted June 20, 2005 Author Share Posted June 20, 2005 I think I am going to be sick. I would so much rather clean a bird or animal. Quote Link to post Share on other sites
Wilfrid1 Posted June 21, 2005 Author Share Posted June 21, 2005 Actually, it was easy. Thanks, Nick. Soaked 'em in buttermilk, dredged 'em seasoned flour, fried 'em, and made what one might call spider tacos. Quote Link to post Share on other sites
Wilfrid1 Posted April 14, 2006 Author Share Posted April 14, 2006 There are soft shell crabs at Wild Edibles this week. Hopefully not skanky, like the rock shrimp. Quote Link to post Share on other sites
mitchells Posted April 14, 2006 Share Posted April 14, 2006 As it takes a lot less time for soft shell crabs to become "skanky" than rock shrimp, I'd ask for a smell test and a touch test before purchasing. Unless they are kept live, of course. Quote Link to post Share on other sites
Wilfrid1 Posted April 14, 2006 Author Share Posted April 14, 2006 No, not alive, unless they have trained them to stand quietly in line awaiting purchase. Quote Link to post Share on other sites
Lippy Posted April 14, 2006 Share Posted April 14, 2006 Ideally, they should be alive when you purchase them unless the fishmonger has just cleaned them for you. Just dip them in egg wash and seasoned flour and saute in butter until golden on both sides. David Rosengarten weighs them down with a pan on top of them while they are cooking to flatten them a bit and to squeeze out any excess moisture, but I don't think it's necessary. Quote Link to post Share on other sites
mitchells Posted April 14, 2006 Share Posted April 14, 2006 No, not alive, unless they have trained them to stand quietly in line awaiting purchase. Be afraid. Be very afraid... Quote Link to post Share on other sites
9lives Posted April 14, 2006 Share Posted April 14, 2006 I was lucky enough to buy a few live ones last week during a family visit in SC. They were from an oyster/ crab "farm" and had been picked at the peak of perfection..transferred to a separate tank when they were about to molt. Lippy's post of 6/2005 describes the process well. Quote Link to post Share on other sites
mitchells Posted April 14, 2006 Share Posted April 14, 2006 My fish guy tells me they really should be cooked the same day they are killed as they deteriorate rapidly. Edited to add that killed means killed and not simply dead due to natural causes. Quote Link to post Share on other sites
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