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May 27, 2009 07:30 AM

Soft-shells gone already?!?

Got into towon last night, from Los Angeles, with my heart set on soft-shell crabs, preferably in a po' boy; when I asked the waitress at Felix, she said "season's over, all we've got are frozens..." Doesn't sound right to me, but this is about a month later than I'm usually in town. Is this the straight scoop? Anywhere in town have FRESH soft-shells this week?

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  1. Don't know much about the season, but call Mandina's on Canal. They have them often. 504-482-9179‎.

    1. You'd haveto call around but the way it works nowadays is that the producers move the almost molting crabs to a cage in the water and have the things almost all the time. "Fresh Forzen" though gets rave reviews from lots of people.(One friend had whet he said were the best soft-shells he's had in years, in Baton Rouge of all plces, and teh restuarnt owner told him that they were frozen and from SE Asia. "Better than ours" he supposedly said but added the caveat that he preferred to buy locally...

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        1. As far as I know, ALOT of softshell crabs are farmed so it should not be a problem. I am not a fan of farmed seafood, so if Felixs' states that they have frozen wild softshell crabs, I am in love forever.

          1. I didn't think to ask if the soft shells at Mandina's and Brigtsten's were frozen, but the staff told me they were in season. And yummy!

            1 Reply
            1. re: eugenegirl

              Mandina;s came through with the perfect po' boy. If I'd had room, and sisn't need to save room for my dinner plans (see my post about duck) I'd have gone for the "Soft-shell crab Bayou", which I believe involved smothering it in crawfish etoufee!