Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: KyNola on August 23, 2014, 11:44:38 PM
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On the MAK, grilled up some pancetta that NePaS made and was kind enough to share with me. Seasoned some small soft shell crabs with olive oil and Old Bay seasoning. Grilled them on the MAK. Spread Duke's mayonnaise on the roll then layered with spring mix and tomatoes. Next comes the pancetta and topped with two grilled soft shell crabs.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/30e1b9d6-040b-4528-ab9a-e20ecf75da5f_zps2611e58c.png)
I was a little nervous about this one as I had never grilled crabs before tonight. I was still in the kitchen taking the picture when from in the living room I hear my wife say "Oh this is GOOD!" I gotta admit, it didn't suck. 8)
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Oh My God !
That's perfect!
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how are you eating the shells?
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Soft shell crabs have a very thin soft shell. You simply eat them shell and all. If they are fried the shell almost takes on a potato chip like consistency. Grilled, they are softer than a chip.
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how are you eating the shells?
Sparky they are crabs that have molted their exoskeleton so there is no shell. They are killed/consumed before another shell grows back. As KyNola said when cooked properly they have a crunchy and tasty texture. If you eat sushi you may have had them in a roll.
That sandwich looks great and I would eat two of them ;)
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Oh wow that sounds and looks delicious. I wish Minnesota had more of a coastline... :'( Good for you - a great sandwich!
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That is one BLT I would love to eat!!! Beautiful!!! Don
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Actually is that a cplt? Who cares - sounds perfect!
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Larry,
When I see soft shell crabs on the menu, I close the menu. I know what I am having. Several years ago Mr. and Mrs. Tee and my wife and I attended the Nepas camp ground get-together in Savannah. We went out to eat at The Pink House. Soft shell crabs were on the menu, as both an appetizer and an entrée. I had them as my entrée. Tee, on the other hand, must love soft shells more than I do. He ordered them for his appetizer AND his entrée. They were really good.
Your BLT version looks fantastic!! I can almost taste the sweetness of the soft shell as I type. Wish I knew where to get some around here.
Art
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Fantastic!
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Great looking meal. I've had them once in my life and still remember how great they tasted.
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Beautiful! That is Good Eats.
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I like that a lot.
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I used to live on the Chesapeake and was lucky enough to have them fairly often. All I got were either battered, or simply dredged, and pan fried. Those look great coming off the grill ! ! !
Bill
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Larry,
When I see soft shell crabs on the menu, I close the menu. I know what I am having. Several years ago Mr. and Mrs. Tee and my wife and I attended the Nepas camp ground get-together in Savannah. We went out to eat at The Pink House. Soft shell crabs were on the menu, as both an appetizer and an entrée. I had them as my entrée. Tee, on the other hand, must love soft shells more than I do. He ordered them for his appetizer AND his entrée. They were really good.
Your BLT version looks fantastic!! I can almost taste the sweetness of the soft shell as I type. Wish I knew where to get some around here.
Art
A man after my own heart, I would order soft shell crabs for appetizer, main course, and dessert. ;)
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Now THAT right there is an AWESOME looking sandwich! Nice cook - I'll bet you will be doing those again!