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    Soft Shell Crab on the MM

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    Comments

    • Posts: 19,636
      edited June 2016
      Spaightlabs said:
      so reproductive organs, eyes, butthole, intestines and contents, everything?

      All that would normally be considered 'offal' doesn't render a weird taste?  
      What is the texture like?

      There are places around here that have them, but this seems like it would be better to try somewhere other than 1500 miles from the ocean?
      That's what everything means, they're cleaned.  Try it, but agreed either close to the water, especially the Chesapeake Bay, or in a fine restaurant.  They're delicious.
      Sandy Springs & Dawsonville Ga
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    • Posts: 2,349
      SGH said:
      Haven't got to cook in over 2 months due to work. 

      You are woking too hard - you forgot you cooked brisket recently? =)
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    • Posts: 2,842
      YES!
      Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
      Floyd Va

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    • Posts: 28,920
      @eggnewtoy
      Standing by for the finale.  

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      I have mine thawing in cold water as we speak.  

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 284
      Man I worked for once ran trucks every week hauling "Chesapeake Bay soft shell crabs" from Georgia when the peelers were in season here. It's hard work watching for the crabs to molt and then putting in the cooler instantly to keep the shells from hardening. The season is short so the people working the crab shed can sleep afterward.
      Spaightlabs,
      I think they back them before cooking since the dead man fingers (lungs) are too tough to chew. How much lobster do you not eat?

      Bob
      Cooking on the coast
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    • Posts: 1,064
      I love crab.   Great looking cook.   Yum.
      Morristown TN, LBGE and Mini-Max.
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    • Posts: 2,349
      BikerBob said:
      Man I worked for once ran trucks every week hauling "Chesapeake Bay soft shell crabs" from Georgia when the peelers were in season here. It's hard work watching for the crabs to molt and then putting in the cooler instantly to keep the shells from hardening. The season is short so the people working the crab shed can sleep afterward.
      Spaightlabs,
      I think they back them before cooking since the dead man fingers (lungs) are too tough to chew. How much lobster do you not eat?

      Bob
      Man, I can jack up a lobster tail.  Tried the 'greens ' a couple times, big fat NOPE.I eat shrimp, love 'em, but I don't eat the 'vein'.
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    • Posts: 497
      edited June 2016
      Tasty and the first ones are always the best.  Tale of the soft shell crabs on MM to table.


      Pre grill with a mix of lemon, butter, Tabasco 



      Pretty upside down





      On the grill



      Ready to dig in




      BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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    • Posts: 143
      We had them fried for lunch at the fire station, awesome as always!
      Carrollton, Va
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