Originally Posted by
TMOliver
Along the Gulf Coast, the "crop" of soft shell crabs (live crab caught and held for molting in most cases) barely meets the requirements of upscale seafood resturants anda few "high end" retailers. Anybody with soft shells is likely to attempt to "protect" availability for his regualar repeat customers rather than sell to retailers or individual customers.
Tuesday night we called about 10 restaurants in Philly to see if they had soft shells. No one had them. So we decided to go to The Palm and soft shell crabs were the nightly special. I couldn't believe my good fortune. They were sauteed in butter and a little garlic and were the most delicious I ever had....so crispy and meaty.
Bobette