[Sca-cooks] Soft Shell Crab

[Phil Troy / G. Tacitus Adamantius]

On May 5, 2010, at 7:42 AM, Daniel & Elizabeth Phelps wrote:

> With soft shell crab in my experience you eat the whole thing, soft shell and all.  As in I can't believe I ate the whole thing.  Tasty very tasty.

There _is_ some prep involved, so normally you don't really eat the whole thing: the pointed ends of the carapace are lifted up (they are sort of floppy and fold up) and the gills (white, finger-like fibrous masses of cartilage and vascular tissue) removed from under them, usually with shears or simply pulled off), the the "head" end sliced off (basically eyes and mouth structure, and the stomach sac comes with it), and the tail flap twisted off.

In this way, that's most of the internal organs other than muscle and the liver removed right there...

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