Tag Archives: Soft Shell Crab

by Steven Doyle | April 1, 2021 · 9:08 am

Soft Shell Season Is On And Here’s Where To Find Them In Dallas

200707-r-xl-soft-shell-crab-sandwiches-with-pancetta-and-remoulade.jpg by Steven Doyle

If you like eating crabs, then you will absolutely adore the soft shell crab.

Maryland is famous for its many fresh seafood varieties such as blue crab, oysters and fish. Arguably the most delicious variety of them all, however, is the soft shell crab.

So what’s the difference between a regular crab and a soft shell crab, you ask? A soft shell crab is essentially a crab that has outgrown the size of its hard shell and thus shed its exterior layer by a process called molting. Molting consists of a soft shell being formed underneath a crab’s hard shell. Continue reading →

1 Comment

Filed under Steven Doyle

Tagged as Asian Mint, Dallas, John Tesar, Knife Restuarant, Lavendou, Lovers Seafood, Rapscallion, Republic Dallas, Soft Shell Crab, Truluck's

by Steven Doyle | May 26, 2017 · 1:29 pm

Crush Taco Makes A Limited Soft Shell Crab Taco You Won’t Want To Miss

crush by Steven Doyle

Chef Mo Assi is now a taco man up north in far Frisco. The days of fine dining in a traditional sense are behind the good chef, and today it is all about the taco. Crush Taco, that is.

Assi once told me that the tortilla is merely a vessel to hold what good creations he could come up with. Last year he made me a chicken fried steak taco after discussing what a great holiday CFS made. Assi was already one of my heroes, but did he have to go ahead and do that? Worship status issued. Continue reading →

Eat Me: Soft Shell Crab at Stock and Barrel

SONY DSC by Steven Doyle

We are still in full swing soft shell crab season, and this is a good thing. Better restaurants and seafood hubs are flying in fresh, live soft shells ready for frying. Blue crabs are most common. The tender beasts shed their shells this time of year and make ready for a newer, larger shell leaving them vulnerable for my plate. Fortunately, the season can last as late as September.

If you find soft shells at one of your favorite fishmongers, and please avoid department stores which might offer a mealy previously frozen version, they should already be prepped for frying. Generally we enjoy a simple toss in seasoned flour and they are ready to be pan fried. Deep fried is acceptable but the pan version seems to carry more flavor. Continue reading →

1 Comment

Filed under Crave, Steven Doyle

Tagged as Bishop Arts District, Chef, Dallas, Jon Stevens, Soft Shell Crab, Stock and Barrel