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Soft Shell crab po'boys a la Uglesich's

moh Apr 9, 2007 09:58 AM

There are very few foods that would compell me to fly to another city just for the sole purpose of eating that particular foodstuff (reference: Calvin Trillin). The soft shell crab po-boy at Uglesich's was one of those gems. I still dream about this fine product. Unfortunately, Uglesich's seems to have closed its doors. Any places that compare?

  1. s
    SeaFoodie Apr 9, 2007 04:27 PM

    I drooled, just reading your headline!
    YUMMMMY!. I miss a po'boy at Uglesich's too :(

    1. w
      walker Apr 9, 2007 10:10 AM

      I loved eating there when I visited New Orleans once. Before Katrina I saw him on Emeril and they were pushing his cookbook but I've never seen it in the bookstores. Maybe you can find it on Amazon or something.

      1. h
        Hungry Celeste Apr 9, 2007 10:00 AM

        I never had a softshell poboy at Ugly's. Was it just a regular ol' fried softshell on french bread? 'Cause the Galley on Metairie Road has a good one, among many others around town. You can also get a fried softshell on pan bread (a pullman loaf sliced horizontally & toasted) at Casamento's. Not a poboy, technically, but still a very good sandwich.

        3 Replies
        1. re: Hungry Celeste
          moh Apr 9, 2007 10:07 AM

          Yes it was "just a regular ol'fried softshell on french bread". But it was so much more.... (just like everything there). The crab tasted insanely fresh (no hint of chemicals/preservatives that I usually taste when eating softshell crab) and perfectly fried. The bread was not the important part. I will definitely try your other suggestions, thanks!

          1. re: moh
            Hungry Celeste Apr 9, 2007 12:00 PM

            Wow--chemicals & preservatives in a softshell? They're possibly the least-processed seafood you could order. Typically, a softshell is either fresh (sometimes even alive) when delivered to a restaurant, or it is simply frozen, whole. The kitchen does the cleaning (removing lungs, gastric sac, backflap). No solutions, no superchilled brine (IQF shrimp), no fancy stuff. Another reason to eat a softshell at Casamento's: fried in lard. Yeah, that's doing it right.

            1. re: Hungry Celeste
              bbares81 Apr 9, 2007 12:32 PM

              I grew up with the galley, and understand they are the measuring stick for soft shell crab po-boys; however, for my money Casamento's is the best soft shell on bread in town.

              Clancy's, Dick and Jenny's and Jacquesimo's have terrific soft shell dishes.

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