great soft -shell crab in toronto?
Anyone know where they have great soft-shell crab on the menu right now?
I am sure they cook prev. frozen soft-shell crab as it is always available, but that said, Shogun on Cumberland does the absolutely best Spider Roll in Toronto. Hands Down. Really, really, crispy on the outside and slightly moist in the middle, still warm and it is well made maki. It is on the pricy end of the scale though ($9?) -- but, well worth it. The rest of the menu has nicer sushi than most -- not as good as some (certainly no Sushi Marché). Most things are overpriced, but, their very nice udon soup (still no Kon-Nichi-Wa) is reasonably priced. So go and have udon soup and a spider roll. Very nice and quiet.
For fresh, Ambassador does it seasonally and very well. It is a special item and it is usually brought out on trays (i.e. not on the dim sum menu). They are more likely to do it on a weekend. Go for some stellar dim sum and hope you get lucky. Hwy 7 and West Beaver Creek (just west of Leslie/404).
Pho Hung is more than decent. Again not seasonal so probably frozen; unless they switch to fresh when available? I don't have it enough to notice if there is a seasonal difference. Not my top recommendation, but, accessible, cheap and good.
Not sure if this is the kind of soft shell crab you're looking for, but there is a restaurant called Hong Shing Chinese Restaurant, 195 Dundas Street West (Dundas/University), and they have a pretty good soft shell crab dish on their menu. From what I remember, it's fried and spicy, and costs about $9. When I first tried it, I wasn't sure if you were able to eat the shell, but it's fried just soft enough to eat.
My favorite sushi place, Sushi Rock Cafe (On yonge just about a block noth of Eglinton) has a dynamite Spicy Soft Shell Crab :)
I may be wrong, but I don;t think Soft Shell crab come fresh, do they? I always thought that crabs that were ready to molt were kept in tanks and when they molt, they get flash frozen....
I have seen on very, very rare occasions (last time about 5 years ago) fresh molted crabs in Chinatown. I have also seen restaurants claim to use unfrozen soft-shell. I also know that there seems to be a 'season' for them in a lot of restaurants. Either that season is because they are only availble fresh (which is what I have always assumed) or because availablity makes the price lower at that point and the profit margin better.
Oh, I've never been to Sushi Rock Café and will give it a try when I'm in the area.
They are seasonal (May-Aug). The best come from Maryland, and other locales in NE. Three grades: Live (self explanatory), Fresh (dead but not frozen), & Frozen.
Obviously I'm looking for frozen right now.