[Sca-cooks] shrimp

[Phil Troy / G. Tacitus Adamantius]

On May 5, 2010, at 7:18 AM, Elaine Koogler wrote:

> Soft shell season is going on now...it's the early summer when crabs lose
> their shells and grow new ones...and the new shell is soft for a while.  In
> fact, I had soft shell crabs a few nights back at one of our local crab
> eateries.  They were sauteed and were delicious!  There is a Chinese seafood
> restaurant up in Rockville (north of DC) that used to serve a stir fry of
> crabs, ginger and scallions...absolutely heavenly!

Somebody around here -- it may have been the old 80's restaurant America on 18th Street, now long gone, I believe -- used to do a magnificent ginger-infused variant on the old 60's classic presentation of amandine butter sauce for sauteed soft-shell crabs, which remains on my list of the Ten Best Things I Have Ever Eaten...

Adamantius






"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter