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soft shell crab

Sorry, I know I write this post every year around this time, but I have to do it again.

Anyone know if any restos are doing soft shell crab using crabs that were never frozen? I think they're in season now.

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  1. last year i got my fix at ematei and taro's (not a restaurant as i'm sure you know). ematei was charging $15 and taro's only $9. i'm planning on making a trip to taro's once i call to confirm it's in and available.

    i suspect that with a bent towards local and many of the trendier places sourcing seafood from the same place... it might be hard to find restos offering the soft shell crab because their distributors might not catch any.

    1. Get some fresh ones from either SLM, Diana's seafood or Taro fish.

      Pat them dry with paper towels, lightly dust them in flour, dip them in egg wash then coat them in corn meal or panko. Shallow fry them in butter! Yum!!!

      Could taste even better than restos version!

      2 Replies
      1. re: Charles Yu

        I have no problem with boiling live lobster, crab or spot prawns, but I still can't bring myself to cut the face off a living soft shell crab :-)

        So, I'll stick to getting them in restaurants.

        1. re: Charles Yu

          By the way, I called Diana's last year and they told me that they only sell whole boxes. Each has about 36 crabs. A bit too much for me :-)

        2. Bill's Lobster is going to call me when he gets them in and I will be sure to post here. I use Charles's method, with a splash of Old Bay seasoning in the panko.

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          Bill's Lobster
          599 Gerrard St E, Toronto, ON M4M, CA

          1 Reply
          1. re: childofthestorm

            Addition of some 'Old Bay Seasoning' - Great idea! Have to try it!

          2. Bill just called me, he'll have softshell crabs in tomorrow, big ones too. I just reserved a couple. And yeah cutting their faces off does kind of bug me. I get over it once I'm eating, though.

            8 Replies
            1. re: childofthestorm

              Is it okay to have Bill dress them so I can cook them right when I get home? I know they have to be cooked right after they are cleaned.

              1. re: acd123

                Yes absolutely as long as you are using them right away, I am planning to do the same. He'll even give you a bag of crushed ice to keep them cold on the drive home.

                I would call the store now, he might very well be reserving the whole shipment ahead of time. The first batch of the season, everyone is waiting for them...

                1. re: childofthestorm

                  Yup, crabfest on Friday evening. I'm getting a few snowcrabs in addition to the soft shell crabs.

                  1. re: foodyDudey

                    I assume the snow crab legs are frozen?

                    1. re: acd123

                      Live crabs, about 1.5 lbs each. $8.99 /lb

                      1. re: foodyDudey

                        Where are you getting live snow crab??? Sounds great. I bought some right off the dock in Chetticamp in Cape Breton, summer of 2008, and haven't had live ones since then.

                        1. re: acd123

                          The live snow crabs are from Bill's Lobster on Gerrard St. They arrive on Friday.

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                          Bill's Lobster
                          599 Gerrard St E, Toronto, ON M4M, CA

              2. re: childofthestorm

                My deepest gratitude for sharing this information! I was just wondering if the crabs were ready yet...
                I guess Bill's will be inundated tomorrow with soft shell crab fans! Woohoo!

              3. Acd123 - I hear you on the not wanting to kill a live crab but I killed my first one this past weekend (blue shell not soft shell but nonetheless alive) and it wasn't anywhere near as bad and I thought it was going to be!

                I wouldn't have done it if my chef bf wasn't cheering me on but now that I've done it I would suggest that you try it at least once.

                2 Replies
                1. re: JennaBean

                  You cut off the face and pulled off the gills and apron? Was it squirming in your hands :-) ?

                  1. re: acd123

                    To help limit the squirming I put it in the freezer first! For whatever reason it makes them MUCH less active but yes, they do squirm.