If you're a fan of biting through a crispy exterior to discover the succulent, soft, flavorful interior of the Maryland soft-shell blue crab, now is the time to get it (in season April - September).
WHY WE LOVE IT:
A delicacy that requires the appropriate handling and care, our soft-shell crabs are local. Marylanders are in for a treat; Maryland's colder waters and estuaries produce a blue crab that's higher in favorable fat. There are actually only a few species of crab that can be eaten in this form: the soft-shell of a blue crab is reminiscent of the crispy layer wrapped around an egg roll. Chef prepares it fried in powdered starch with an organic young basil pesto, topped on house-baked bread.
PAYING HOMAGE:
Callinectes sapidus, the scientific name of the soft-shell blue crab, reveals a poetic reverence to this delicacy. Derived from Latin and Greek, calli means beautiful, nectes - swimmer, and sapidus - savory.
So the next time you're trying to order off the menu, just go ahead and ask for the beautiful, savory, swimmer -- we'll know what you mean.
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