Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: BobDE on September 16, 2021, 08:54:21 AM
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Grilled and topped with a brown butter, onions, wine, and capers sauce. Absolutely delicious!
(https://randomthoughtsandphotos.com/images/SC1.jpg)
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That looks awesome right there! I need to pick some up and give this a try. Softshells are one of my favorite things.
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Never had one, look great
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One of my all-time favorite dishes - the "Godzilla" (soft-shell crab on a stack of fried green tomatoes) from Jacques Imo's in New Orleans...
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Oh my that looks good...................... :P :P
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That looks awesome right there! I need to pick some up and give this a try. Softshells are one of my favorite things.
They were awesome. I will be doing them on the grill from now on!
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Never had one, look great
May be hard to find in Canada. LOL
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One of my all-time favorite dishes - the "Godzilla" (soft-shell crab on a stack of fried green tomatoes) from Jacques Imo's in New Orleans...
That is the most creative soft crab I have ever seen!
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Oh my that looks good...................... :P :P
People here either love them or do not eat them. My wife will not eat them. I could eat them every night! LOL
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I don't eat seafood, but those look great.
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Haven't had one in over 30 years, since I moved from the Chesapeake area.
Mouthwatering ! ! !
BD
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I don't eat seafood, but those look great.
People who do not eat seafood are very rare here! LOL
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Haven't had one in over 30 years, since I moved from the Chesapeake area.
Mouthwatering ! ! !
BD
A lot of seafood around here!
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Very nice!!!!!
Bob, that looks great! No offense intended but I honestly think it's hard to beat a good deep fried softshell crab. In fact I had some in the freezer that got tossed out as a result of the power failure from Ida.
A crispy fried softshell crab poboy would be good right about now. There's a restaurant across the lake from me called "The Dakota" that serves an amazing deep fried softshell crab. I've had it many times with jumbo lump crabmeat on top with a side of their Lump Crabmeat and French Brie Soup(which I've made at home many times)that is amazing by itself but with the softshell crab is fantastic!
Great! Now I'm going to be thinking about this meal everyday until I can get over there!!!
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Very nice!!!!!
Bob, that looks great! No offense intended but I honestly think it's hard to beat a good deep fried softshell crab. In fact I had some in the freezer that got tossed out as a result of the power failure from Ida.
A crispy fried softshell crab poboy would be good right about now. There's a restaurant across the lake from me called "The Dakota" that serves an amazing deep fried softshell crab. I've had it many times with jumbo lump crabmeat on top with a side of their Lump Crabmeat and French Brie Soup(which I've made at home many times)that is amazing by itself but with the softshell crab is fantastic!
Great! Now I'm going to be thinking about this meal everyday until I can get over there!!!
And that my friend is why they make 37 flavors of ice cream!
I still remember the first time I had one like this. It was in a restaurant at the Massanutten Resort. I asked to speak to the chef. He came out and I told him how great they were. He actually shared the recipe with me. And they are my favorite still. I still eat them deep fried if that is all that is being offered.
Hope you get some soon!
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Yes indeed! Variety is the spice of life. I'll have to slowly restock what I had on hand.
I'll have to give it a try and that sauce sounds like it would be good on lots of other stuff too.
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I'll have to try the grill method. I've only had fried or pan seared. I'll eat any seafood dish EXCEPT tuna salad. The texture of tuna salad throws me for a loop!
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I'll have to try the grill method. I've only had fried or pan seared. I'll eat any seafood dish EXCEPT tuna salad. The texture of tuna salad throws me for a loop!
Oh man, I still remember my grandmom's "Italian" tuna salad with olive oil instead of mayo, salt, pepper, and really, really finely diced onions and celery. I could go for a little of that right now ! ! !
BD
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I'll have to try the grill method. I've only had fried or pan seared. I'll eat any seafood dish EXCEPT tuna salad. The texture of tuna salad throws me for a loop!
Oh man, I still remember my grandmom's "Italian" tuna salad with olive oil instead of mayo, salt, pepper, and really, really finely diced onions and celery. I could go for a little of that right now ! ! !
BD
Italian is the only way to go and the flavor is great, just can't get over that texture...
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I am curious about soft shelled crabs. I have never lived near an area where they are on the menu. When I've been in those areas where they are, it's never occurred to me to seek these out. Are they harvested right after molting and therefore have a soft shell? How do you eat them, shell and all?
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I am curious about soft shelled crabs. I have never lived near an area where they are on the menu. When I've been in those areas where they are, it's never occurred to me to seek these out. Are they harvested right after molting and therefore have a soft shell? How do you eat them, shell and all?
Typically they are fried, You do eat the shell and they are soft just after molting. They do have to be cleaned properly but it's not hard to do. If you find them fresh they are fantastic! We have a fish house in town that ticks them into molting so we can find them a lot more often. They are pricy in restaurants but well worth it as far as I am concerned.
I really want to try grilling some.
https://m.youtube.com/watch?v=1JZ_JX44cHk
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That looks awesome right there! I need to pick some up and give this a try. Softshells are one of my favorite things.
I know a good place to try 'em out...maybe trying them out with friends.
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That looks awesome right there! I need to pick some up and give this a try. Softshells are one of my favorite things.
I know a good place to try 'em out...maybe trying them out with friends.
I'll do a little research on the feasibility.