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Old 04-14-2006, 01:17 PM   #11
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I agree with you Breeze that fresh is always best, but sometimes when they're out of season and you really really want one, you can make do with a frozen one. Both taste and texture are definately affected, but I can overlook that a bit when it's freezing cold outside, middle of winter and I'm warm and snug in my kitchen smelling the wonderful aroma of softcrabs sizzling in a pan. Along the same lines, I really got spoiled while working at a couple of job sites in Louisiana where the shrimp, fresh, (never froze) served with the heads on were absolutely fantastic! The taste and texture was much better than the frozen 5lb. boxes that we get here in Md.
John.
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Old 04-14-2006, 01:41 PM   #12
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Actually, I've purchased frozen/thawed "breaded" soft-shells out of season that haven't been bad. Guess that breading covers a multitude of evils - lol!!

You're very luck to have had the chance to have shrimp that fresh. Once in a blue moon one can get them fresh & with the head on around here - but it's very rare.

I remember my mom telling me that years ago in NY they stopped selling them with the heads because many housewives simply wouldn't buy them that way - felt they were too ugly & looked like large insects - lol!!!
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Old 05-05-2006, 10:48 AM   #13
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This the biggest treat of the spring and summer for my hubby and me.I have loved them since I was a child and Hubby got addicted when i introduced them to him. I love them Fried in breadcrumbs seasoned with old bay and parsely salt and pepper. Must aleays have a fresh cold slaw with it. Even top it in the sandwich with the slaw. A great tarter and were in heaven. I'm fortunate that on Long Island our season is may- sept and wecan buy them alive. For anyone who has never tried this treat from the season please do.
Its something to really look foward to all year.
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Old 05-13-2006, 04:16 PM   #14
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I've never had soft shell crab. Is it true that you can eat the shell? Is it crunchy?
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Old 05-13-2006, 05:37 PM   #15
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crunchy shell

the shell is not crunchy.When it softens the whole crab takes on a new texture. When you fry it the shell or what i consider in this stage a skin becomes crunchy from the frying. The claws also which are my favorate.
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Old 05-13-2006, 08:10 PM   #16
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When breaded or battered & fried, it's crispy/crunchy. When just floured & sauteed, it's more tender/chewy.

And some crabs will be chewier than others depending on how long it's been since they molted their old shell. Since the crab in the wild is extremely vulnerable to predators during the molting process, the shell begins to harden again fairly quickly. Commercial crabbers can tell when crabs they've caught are "shedders" & will keep them in submerged "pens", checking daily & removing those that have shed their old shell & shipping them out asap.
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Old 05-13-2006, 09:52 PM   #17
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Yes, the shell is "crunchy"--but just not crispy. It is SOFT, as the denotation is. And you eat it all.
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