12 hours ago, Okanagancook said:@HungryChris I find soft shell crabs intriguing. We don't get them up here in the Great White North. Are they quite "meaty"? Sweet meat no doubt. They look delicious! Nice job and thanks for the cooking description. Are they pricey?
@Okanagancook, They have size names that range from smallest to largest: "mediums, hotels, primes and jumbos". The size, from point to point ranges from 3 1/2" to 5 1/2". In the past, I liked the smaller ones because they are easiest to get crispy, but yesterday, I changed my tune because the jumbo I bought for $7 was so sweet and meaty. I think we are pretty much on the fringe around here, as they are shipped live from MD and are so delicate that many places simply will not order them due to the risks of dead loss. That is why knowing when they are expected to arrive and being there when they do is so important. When you are lucky enough to be there at the right time and work expeditiously, the payoff is a one of a kind experience that I wish everyone could share! I don't care what they say at any restaurant that serves them, they simple can't be at their prime for every diner. They are either frozen, or cleaned and tucked away in the walk-in for some undetermined period of time.
HC
