It wasn't until I was into my
Today, I eat soft shells whenever I can. And I actually prefer the legs.
I enjoy maki sushi with soft shell crab, particularly the end pieces that have the crunchy legs sticking out. I also adore the soft shell po' boy at Cajun Kate's in Boothwyn, PA. But most often I get my soft crab fix from Mo's Seafood in Towson. A single soft shell crab, served with one veg (cole slaw is my choice) and a piece of toast for sandwiching, is $12, and two are $20. If you ask nicely, you can replace one of the soft shells with a backfin crab cake (also $12 each/2 for $20). The waitress will tell you they're not supposed to do that, but they will. While Mo's crab cakes are generously breaded, they taste good, and the combination of soft and crunchy crab makes for a nice duo.
Do you like soft shells? How do you like them prepared?
P.S. Do read Kit Pollard's story on soft shells in the Baltimore Sun. I'm quoted.
Posted on Minxeats.com.