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Soft Shell Crab Sandwich with choice of 1 side for $10 at Wegmans

hargau Mar 16, 2012 02:39 PM

I thought some hounds might be interested in this. Looks good. I have not tried it.
From Wegmans "Throughout the weekend, stop by our Food Bar for a softshell crab Po' Boy Sandwich. This is an old bay and panko breaded softshell crab on a vienna style bun, topped with a Ponzu Sauce and ginger aioli. This sandwich comes with a choice of a side for $10"


  1. Lgalen Mar 21, 2012 05:14 PM

    I had it today for lunch! It was the biggest soft-shell crab I've ever encountered, although that might have been exaggerated by the Panko deep-frying. It was very good, although a bit on the salty side, for my taste. I was going to leave the roll, but it was excellent, too.

    this was my first time at Wegman's. I was brought there by a friend from the Rochester NY area who had been dying to go. She'd told me about it, and described it, but it was a real jaw dropper! We started out in the cafe, which had so many, many choices (Pizza to Indian to dim sum to barbecue and more) it was overwhelming. But when I saw that sandwich on a counter poster, I knew that was what I had to get. Can't wait to go back!

    1 Reply
    1. re: Lgalen
      lergnom Mar 21, 2012 07:12 PM

      It's a small thing but my absolute favorite thing at Wegman's is their organic peanut butter made with the skins included and only salt added.

    2. opinionatedchef Mar 17, 2012 12:15 AM

      Plse someone correct me if I'm crazy here, but this is NOT soft shell crab season in VA/MD, so I might think that those soft shells were pre frozen. From my experience, they do not freeze well because they are so watery, they just get mushy when you freeze them.

      But then again, i was raised by a soft shell-obsessed VA mother, who believed that deep frying a soft shell was sacreligious and that the only way to prepare the sweet things was lightly floured , gently fried in butter, served with lemon.

      but hargau, if you go,plse let us know how they are.

      8 Replies
      1. re: opinionatedchef
        hargau Mar 17, 2012 01:15 AM

        Yea in MD/VA it usually starts in May but in the gulf its April.. Who knows where they come from. I just asked on their facebook page. Maybe they are the Asian Mangrove crabs which are available year round.

        1. re: hargau
          hotoynoodle Mar 17, 2012 02:29 PM

          was thinking the same. it's why japanese places have them all year 'round.

          1. re: hotoynoodle
            9lives Mar 17, 2012 02:48 PM

            I have family in SC and they have a short season which begins about now. Before the big farms in MD,VA start to melt.

            Flash frozen or fresh,or with a pricey FDX tkt, there's good quality out there ;year round.

            HG,Thx for the tip.

            1. re: 9lives
              opinionatedchef Mar 18, 2012 01:22 AM

              9, just curious, you grew up eating Chesapeake soft shell crab? you are happy with frozen SSC?

              1. re: opinionatedchef
                9lives Mar 18, 2012 03:31 PM

                I didn't grow up near the Chesapeake but did catch SSC in NY.

                Obviously, fresh is better, and some frozen is better and less watery than others.

                I normally like to eat them fresh and in season.

                That said, if I were closer to Wegman's I could think of worse ways to spend $10.


                1. re: 9lives
                  hargau Mar 18, 2012 03:50 PM

                  They said that they are frozen and delicious

            2. re: hotoynoodle
              opinionatedchef Mar 18, 2012 01:19 AM

              you may find that general assumption erroneous. For instance,Sushi Island's (and he is a stickler for quality) are frozen. I believe the same is true for most Boston area sushi places, at least 3/4 of the year.

              1. re: opinionatedchef
                hotoynoodle Mar 18, 2012 07:12 AM

                sushi island, being in the burbs, is well out of my orbit. i know some places use frozen and some use the asian mangrove variety. i know a guy who brokers them and he works with some major local players.

                either way, they are mostly served tempura-fried which would make an old shoe delicious. :)

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