When he drew near they found a soft-shell crab clinging fast to the stiff hair of the zebra's head, where it held on by one claw.
"The soft-shell crab is correct," declared the Wizard.
"So long as neither of us could prove we were right we quite enjoyed the dispute; but now I can never drink at that pool again without the soft-shell crab laughing at me.
What they do with soft-shell crabs
and crabmet in the warm months is fantastic.
And hell, if the soft-shell crabs
just came in that morning, then it's not salmon tonight!"
Chris Owens--director of domestic sales and sourcing at Crisfield, Md.-based Handy Seafood, which processes live, chilled-dressed, frozen and breaded soft-shell crabs
and distributes them to markets and restaurants across the nation--says soft-shell crabs
are desirable because they have all of the flavor of hard crabs without the hassle of picking apart shells.
I was determined to fill up my plate, so I went to the crab station and took a couple of sandwiches made of crispy, deep-friend soft-shell crabs
, splashed with a special in-house crab mayonnaise, topped with a bunch of lettuce and onion, and sandwiched on a fresh bun.
A pilot scale seedstock production of the delicacy soft-shell crabs
in Tigbauan, Iloilo looks forward to improved Philippine crab revenue which has been depressed in many decades.
It's just before the hardening (begins that soft-shell crabs
are harvested, chilled, and often frozen as one of the most delicious products from the sea.
Ingredients: 3/4 cup arugula leaves, stems trimmed, 8 tablespoons (1 stick) unsalted butter, at room temperature, 1 tablespoon finely chopped chives, 2 garlic cloves, minced, 1/2 teaspoon kosher salt, more as needed, 1/4 teaspoon black pepper, 4 soft-shell crabs
, cleaned and patted dry, 4 1/2-inch-thick slices country-style bread.
Branzino (served whole and salt-encrusted) might be the quintessential dish of the region, but as Casanova notes, there are many other varieties to discover, such as rombo (turbot), squid (and all its parts), mini soft-shell crabs
, scorpion fish, sea bream (orata), sardines and, more frequently these days, carpaccio and crudos (thinly sliced raw fish topped with sea salt and extra virgin olive oil).
Mango duck is the speciality offered by head chef Simon Tsang; stir-fried Chinese vegetables and deep-fried soft-shell crabs
are also strongly recommended.