there’s plenty of softshells around now. get them whilst you can. It’ll be over in 3 or 4 weeks.
Trout…MMMMMMMMMMMMMM…trout
i had some this past weekend at the inlet crab house in murells inlet they were some kind of good
Lance Munn
L.I.A.H.O.
I don’t have much saltwater experience, but what is involved in cleaning/preparing the crabs for cooking? From the pictures posted previously they look to be very tasty. if I ever make it down to the coast I’ll have to try them.
easy enough…I take the bottom flap or apron( the triangle or half moon shaped flap on the bottom of the crab) and gently peel it forward as you would when cleaning a regular crab…remove the "dead mans fingers and guts…take a small knife and cut out the "face area…“eyes.mouth”…wash real well and return flap to original position(minus the flap)…some people just take it off completely…dip in a bowl of beaten eggs/then your favorite seafood breader and seasonigs and deep fry or you can saute’ them…doesnt take long at all… important!!!—>eat at least 2 to make sure they are ok before serving to others:stuck_out_tongue:
miss’n fish’n
212 SEAHUNT
I’ve tried them at a soft shell crab meet in Crisfield Maryland. They are supposed to be the soft crab capital of the world. I can’t say that I liked em! I was constantly picking bits of cartillage out of my mouth. I did have em once from a friend in Florida that does it for a living. He watches over the busters 24/7 and pulls them out as soon as they moult. His were good! For the most part though I’ll take a hard shell crab any day. Especially a hard shell rusty!
Wilton, CT: New Smyrna Beach, FL
Anyone ever had a fried hard crab? I grew up in Baltimore and I guess it was something local but they were reely good. I haven’t had one in years, but my mouths watering thinking about them.
I’ve never made one myself cause to start you need a good sized deep fryer. The crab part of it was a leftover steamed crab. They would take the lid off of the crab and clean it, then they would take a big scoop of crab cake mix and push it down on top of the middle…where the lid was. Next it was dipped in a spicy beer/ tempura type batter and dropped into the fryer. I don’t know how long they cooked them, but I don’t think it could have been very long. By the time the batter was browned I’m pretty sure that it would have been done.
The batter would peel off of the shell and man was it good. Then you had the crab cake in the middle, then finally the crab itself.
One crab would fill you up, but you’d want another one.
Like I said I haven’t had one of those in years, and I wouldn’t begin to know where to get one other than in Baltimore. I’m sure they still make them somewhere down there
I just wanted to add that you can cook the softshells the same way as the fried hard crabs, but you don’t want the crabs pre-cooked like you do the hard shells. They’re even better than the hard crab version.
mcv I think you are referring to a deviled crab; and they are delicious. Costco has them in bulk from time to time , but they aren’t completely covered in the batter like you get from home made-still pretty good though.
Key West
211 Blue Water
225 Yammi
MCV
People fry hard crabs here in charleston…Try the seafood market in red top , they have a garlic+butter fried crab…MMMMMM THOSE ARE GOOD!
I grew up in MD and haven’t eaten a softshell worth a ■■■■ in years, sure makes me wanna find a few anf fry daddy em myself.
YAKPIMP
quote:
Originally posted by blackangusMCV
People fry hard crabs here in charleston…Try the seafood market in red top , they have a garlic+butter fried crab…MMMMMM THOSE ARE GOOD!
Got to Fishnet in Red Top (next to Dodge Chicken store) and try the fried garlic crabs. Fried hard shell blues tossed in spicy garlic butter. So good try not to bite your fingers.
Here’s a picture of a Maryland style Fried Hard Crab. Batter dipped and fried up. That mound on the top of the crab is the crab cake mixture. First you eat the crusty batter, then the crab cake, then the crab. It’s a meal in itself, and it’s delicious.
Now picture that as being a soft crab in there instead of a hard crab. That’s what I’m talking about. The batter on that crab is sort of like a tempura batter, but I think a hush puppy batter would work too…Hush Puppy Crab, I’ve never seen one, but I bet it would be good.
Ok where can I get good softshells this time of year ???