Have never been a big fan of them. BUT yesterday saw them in Shoprite... $3.99 EACH and looked pretty small?? SIL LOVES them... kinda funny fo someone who "hates" several food items she has NEVER EVEN TASTED, but is willing to eat EVERYTHING in a crab... sans eyes?!?

Oh my gosh, I can't stand them. For those of you who like them -- enjoy.

What a good combination that must have been! A couple of my favorites. Imaginative and beautifully presented too.

Jim

Thanks Jim. I often go to the Oyster Bar to satisfy my soft pot for soft shell crabs.

klseiverd, that's where I got my soft shell crabs, also $3.99 each. But everyday they ran out fast. People were buying them like they were free.

I got a rain check for some more. I will see if they will stock up again, Normal price would be $5.99 to $7.99 each around here (NYC).

dcarch

Hosta blossoms? Like Hostas in your yard? What do they taste like?

klseiverd, hosta in my yard and may be yours too. But this is not the expensive variety. These are plain Jane hostas.

Hostas are grown in Japan as vegetables. The blossom stems and buds taste like aspargus, tender and mild.

dcarch

They look wonderful Dcarch.

I had my first taste of soft shell crabs down in New Orleans some time ago, and have been craving them ever since. Maybe I'll find them here in Mi. someday. But I'm not holding my breath.

Sol

Thanks Sol. I wish you would try to make softshell crabs. You are such a great cook, I am sure you will have amazing results.

If you have difficulty finding them, you can find plenty on Amazon.

They only cost over $100.00 for a doz. :-)

dcarch

On our recent trip to Canada, DH was served a crispy soft shell in a bowl of garlic leek broth as one of the 5 courses on a tasting menu. He's not normally a fan, but said this one was tastier with the addition of the broth.

Compumom, that sounds like a great way to enjoy soft shell crabs. The problem with most recipes for crabs is over seasoning. That's why I don't like most crab cake recipes. They all taste exactly like fish cakes.

dcarch

So I went back for some more. This time I used a sautéed recipe.

After I sautéed the crabs, there was a lot of juice in the pan. It occurred to me that what a wonderful juice it would be to use to make risotto.

I still had some of TeresaâÂÂs real field harvested wild rice. I can tell you that wild rice risotto made with crab juice was absolutely divine.

Thank you, thank you Teresa, for your very generous gift of wild rice, which has given me so much enjoyment.

dcarch

Oh dcarch, my daughter would be so envious! She's the only 12-year-old I know who prefers soft shell crabs to ANYTHING else on the menu. We can't afford to eat out often, but when we do, I always let her order them.