Getting to Know Seattle: Soft Shell Crabs

Soft shell crabs are available only about three weeks a year, and the time is now. I think of them as an east coast thing, but was able to order a soft shell crab appetizer at Blueacre Seafood before seeing Disobedience.

I adore soft shell crabs, and this was an unusual preparation: with mint butter and jalapenos. Delicious!

8 thoughts on “Getting to Know Seattle: Soft Shell Crabs

  1. for Katie: There’s a comparable kind of lobster called a shedder — you don’t eat the shell, but it’s soft and easy to remove. Lots of lobster lovers think shedders are sweeter than regular hard shell lobsters.

  2. for J: Some people are creeped out by the idea that you eat the whole thing, shell and all. But the shell is soft — doesn’t taste like eating a shell, just like part of the crab. They really are tasty.

  3. for J: If you do let me know how you like them. I have to confess I’ve never cooked them, only had them out.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.