I long for soft shell crab season every year. Now that we're in Wisconsin, I had no idea where to find these critters. A little bit of e-hunting lead me to the right spot and some live soft shell crabs.Just a dredge in old bay & flour and a quick saute make a great pan-fried crab, ready for a sandwich, spider roll or just as is.
Bobby Flay introduced me to my first soft shell crab. Well, not personally, but at his restaurant Mesa Grill. All I remember is that it was the best sandwich I've ever had. Ever! This is my version: bun + garlic-curry mayonnaise + crab + greens = yum!
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