Chesapeake Soft Shell Crab Season

April 24th, 2011 by David Stein

Need I say more?  The first soft shell crab of the season is a beautiful thing.  From Texas BBQ Brisket to Shrimp and Andouille Gumbo and Oyster Po’ Boys in Louisiana, Apalachicola on the 1/2 shell, Grilled Mahi with Tropical Fruit Salsa in Lake Worth Florida, She Crab Soup in Savannah, and Soft Shells in Virginia Beach, it’s been a tasty trip.  You will see variations on many of these themes in the coming months, plus much, much more.  I’m working on a list of specials as we travel. Crisp pan seared Soft Shell Crab over Crunchy Scallion & Noodle Cakes with Sesame Cabbage and Wasabi Aioli,  Grouper Taco’s with Smoked Poblamo Salsa, Thai Mussel Bisque, Bibb Lettuce Wraps with Scallop Ceviche and Pickled Garden Peppers, Fried Essex Clams with Smoked Tomato Cocktail sauce and Lemon/Caper Tarter,  Mango & Crab Rice Paper Wraps with Coconut/Chili Dip, Gazpacho with Grilled Shrimp . . .The only limits are the creativity of myself and my crew, and the availability of the freshest, tastiest product.  I just added a new farm found through the Chefs Collaborative, Sparrow Arc Farm in Maine, to the list of New England purveyors I’ll be working with.  I can’t wait to get this traveling Edible Minstrel Show on the road.  Home Tuesday, hopefully my friends at Kitchens on Wheels will arrive with Go Fish! the same day.  Time to cook!!


Comment from Marilyn
Time: April 25, 2011, 11:55 am

Sounds like you’re living the dream!

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