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Soft shell crab club sandwich?

n
noidea Mar 13, 2010 06:11 PM

Anybody know of anywhere in nyc that serves a soft shell crab club sandwich?

  1. MVNYC Mar 16, 2010 11:54 AM

    While not a sandwich, the salt and pepper fried soft shell crabs at NY Noodletown are some of the best the city has.

    2 Replies
    1. re: MVNYC
      a
      Ann900 Mar 16, 2010 12:56 PM

      It doesn't matter where you go, this time of the year any soft shell crab you'll find will be frozen. IMO frozen doesn't compare to fresh. That's one reason why when they are in season the best way to get them is while they're still alive - Citarella and other good fish stores only sell the live crabs- Once the fishmonger cleans them, they're dead, and are best eaten within a few hours.

      1. re: Ann900
        MVNYC Mar 16, 2010 07:54 PM

        Thats why you only eat them in season

    2. u
      UWSEater Mar 15, 2010 10:08 AM

      Recipe on Amsterdam B/W 81st and 82nd served one last year during the season.

      1. m
        mjl242 Mar 14, 2010 12:54 PM

        I had one at Aureole for lunch back in August when it reopened in the new spot by Bryant Park. I enjoyed it.

        1. Wilfrid Mar 13, 2010 08:12 PM

          Out of season, no, but Blue Smoke had the kind of sandwich you're looking for last year.

          4 Replies
          1. re: Wilfrid
            n
            noidea Mar 13, 2010 08:48 PM

            I've been wanting one for so long, but I'm going to have to wait a couple more months. I'll definitely check that place out. Thanks!

            1. re: Wilfrid
              princeofpork Mar 15, 2010 10:51 AM

              What is the season for SSC and what makes them out of season?

              1. re: princeofpork
                Turtlejay Mar 15, 2010 10:57 AM

                The soft-shell is the blue crab in its molted state. Or another way to say it - they have to shed or peel their shells to grow bigger. And then they get a new shell. The molting process means soft crabs from late spring to early fall, with May through September ranking as the most productive months. They are available frozen year round.

                The fresh ones on the East Coast might start showing up in April.

                Signed, your friendly Marylander :-)

                1. re: Turtlejay
                  princeofpork Mar 15, 2010 12:09 PM

                  Thanks for the info, I love them on white bread with a ton of hot sauce.

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