Today in the print version of Small Bites (I’m referring to the food section, haha!), I had a story asking where to get the best soft shell crabs.
Philip McGrath, the chef-owner of Iron Horse Grill in Pleasantville, says he has a customer who pesters him daily, asking when the soft shells are coming in, and begging him to call as soon as they do.
“People love the fact that there are these seasonal things,” McGrath says. “It’s a phenomenon.”
McGrath sautés his soft shells and serves them with ramps, golden cherry tomatoes, walnuts, basil and white wine with wild rice. The crabs should be crispy on the outside and succulent on the inside, he says.
So where are your favorites? How are they prepared? Tell me below!