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Soft shell crabs - who's making them?

Soft shell crabs - who's making them?
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  • Post #181 - May 28th, 2016, 12:49 pm
    Post #181 - May 28th, 2016, 12:49 pm Post #181 - May 28th, 2016, 12:49 pm
    boudreaulicious wrote:
    Kman wrote:
    Evil Ronnie wrote:
    I respectfully suggest that his "Only come in once a year" is a sales "schtick."


    I was interpreting it as that the group of 10 guys comes in once a year, ostensibly to go crab-wild.


    Correct (I was fortunate to be there last night as well!!)


    These guys actually have a name for their party, they call it ASS fest for Asian Soft Shells.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #182 - May 28th, 2016, 12:58 pm
    Post #182 - May 28th, 2016, 12:58 pm Post #182 - May 28th, 2016, 12:58 pm
    Dear God! I can't run over today, will you have it tomorrow also?


    I'll ask Chef - we picked up 3 dozen... kinda testing the waters.. I was mildly against it (initially) - hoping we could continue fine tuning our regular menu and refining our system (you know, since we've only been open 10 days)... however, after trying the sandwich this morning - this has my full endorsement and green light to appear anytime Jon feels like it... so freaking delicious!

    Txt Jon - he'll give you the scoop
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #183 - May 28th, 2016, 2:09 pm
    Post #183 - May 28th, 2016, 2:09 pm Post #183 - May 28th, 2016, 2:09 pm
    mbh wrote:Dear God! I can't run over today, will you have it tomorrow also?


    rubbbqco wrote:This weekend, we're running a special:
    Nashville Hot softshell crab sandwich: brioche bun, smoked paprika aioli, vinegar slaw, bread and butter pickles.
    Image

    The Budlong
    2928 N Broadway
    Chicago, IL 60657
    http://www.thebudlong.com
    773 270 9005


    Facebook post said they'd have it all weekend or til they run out.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #184 - May 28th, 2016, 2:16 pm
    Post #184 - May 28th, 2016, 2:16 pm Post #184 - May 28th, 2016, 2:16 pm
    Thanks rubbbq and boudreaulicious, I'll text Jon to see if there are any left by tomorrow.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #185 - May 28th, 2016, 5:01 pm
    Post #185 - May 28th, 2016, 5:01 pm Post #185 - May 28th, 2016, 5:01 pm
    mbh wrote:These guys actually have a name for their party, they call it ASS fest for Asian Soft Shells.

    Really enjoying this thread.
    Bob Chinn's has soft shell crabs. $21 for a lunch portion of two sauteed crabs.
    Chinns Soft Shell Crab 5.25.16.jpg Poor guy on the left didn't stand a chance; he was missing his claws.
    "And if you don't know, now you know." -BIG
  • Post #186 - May 28th, 2016, 5:40 pm
    Post #186 - May 28th, 2016, 5:40 pm Post #186 - May 28th, 2016, 5:40 pm
    Not to mention being plated upside down!

    Missing claws are unavoidable. Look at them the wrong way, and claws start falling off. 0.25% hit the back door missing a claw. Steve Z's soft crabs from BFM seem to be missing quite a few front appendages.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #187 - May 28th, 2016, 5:54 pm
    Post #187 - May 28th, 2016, 5:54 pm Post #187 - May 28th, 2016, 5:54 pm
    Maybe ASS actually stands for Amputee Soft Shells. :)
  • Post #188 - May 28th, 2016, 9:17 pm
    Post #188 - May 28th, 2016, 9:17 pm Post #188 - May 28th, 2016, 9:17 pm
    Image

    $31 for two at Citrine in Oak Park, over potatoes, asparagus, olive-lemon pesto.
  • Post #189 - May 29th, 2016, 12:08 pm
    Post #189 - May 29th, 2016, 12:08 pm Post #189 - May 29th, 2016, 12:08 pm
    mkess wrote:Really enjoying this thread.
    Bob Chinn's has soft shell crabs. $21 for a lunch portion of two sauteed crabs.
    Chinns Soft Shell Crab 5.25.16.jpg

    Wow, those look nice and big (even upside down).

    I had a soft shell crab po'boy at Riva at Navy Pier a few weeks ago before seeing the Edward III/Henry V/Henry VI, Part 1 marathon at the Chicago Shakespeare Theater. I ordered it because I didn't want to miss a chance to have soft-shell crab this season in case I didn't get another, but it was a puny specimen, frankly, compared to those guys.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

    As Carl Sagan once said, to make an apple pie truly from scratch, you must first invent the universe. And sometimes I just don't have the time and energy to invent the universe. So I figure it's okay to buy some stuff.
  • Post #190 - May 29th, 2016, 2:13 pm
    Post #190 - May 29th, 2016, 2:13 pm Post #190 - May 29th, 2016, 2:13 pm
    I just had the Salt & Pepper Soft Shells at Go4food. Although a little on the small side, they were easily the best prep I've had this season.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #191 - May 30th, 2016, 7:13 am
    Post #191 - May 30th, 2016, 7:13 am Post #191 - May 30th, 2016, 7:13 am
    Truly perfect soft shell crab special at new GNR (yay!) Izakaya Mita last night. Well seasoned, lightest dredging, and served with delicate ponzu. Delicious.
  • Post #192 - May 30th, 2016, 5:56 pm
    Post #192 - May 30th, 2016, 5:56 pm Post #192 - May 30th, 2016, 5:56 pm
    rubbbqco wrote:This weekend, we're running a special:
    Nashville Hot softshell crab sandwich: brioche bun, smoked paprika aioli, vinegar slaw, bread and butter pickles.
    Image

    The Budlong
    2928 N Broadway
    Chicago, IL 60657
    http://www.thebudlong.com
    773 270 9005

    I can report that the Budlong's soft shell crab sandwich was delicious. Sizable crab that had that juicy flavor explosion with every bite.
  • Post #193 - May 13th, 2017, 8:49 pm
    Post #193 - May 13th, 2017, 8:49 pm Post #193 - May 13th, 2017, 8:49 pm
    Dirk's Fish, live plump pristine soft shell $5 per =dinner!

    SShell5.JPG Plump, juicy, grilled soft shell crab with grilled lemon, cucumber and lettuce
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #194 - May 20th, 2017, 4:23 am
    Post #194 - May 20th, 2017, 4:23 am Post #194 - May 20th, 2017, 4:23 am
    Based on the above called Dirk's Thursday and ordered a dozen.
    Ventured into the City to Dirk's yesterday.
    Picked up a dozen soft shells.
    Excellent quality but small, I would call them 'Mediums' in terms of softshell size.
    Everything in Dick's appeared to be of excellent quality. Came home with 'steamer' clams also. First time I have seen them in years in the Midwest. No one will ship them anymore.-Richard

    Image
  • Post #195 - May 20th, 2017, 8:28 am
    Post #195 - May 20th, 2017, 8:28 am Post #195 - May 20th, 2017, 8:28 am
    had a perfectly prepared softshell at Publican Anker last night. notably not over-seasoned - just simple, juicy crab flavor shining through.
  • Post #196 - May 20th, 2017, 10:49 am
    Post #196 - May 20th, 2017, 10:49 am Post #196 - May 20th, 2017, 10:49 am
    Lucky tens! We found these ten beauties at Heinen's in Glenview at 10:00 a.m. this morning, and bought six of them for dinner tonight.

    Image
  • Post #197 - May 20th, 2017, 6:09 pm
    Post #197 - May 20th, 2017, 6:09 pm Post #197 - May 20th, 2017, 6:09 pm
    nsxtasy wrote:for dinner tonight.

    Image
  • Post #198 - May 20th, 2017, 8:20 pm
    Post #198 - May 20th, 2017, 8:20 pm Post #198 - May 20th, 2017, 8:20 pm
    Gorgeous soft shells at Anteprima tonight--3 hotels --menu prep was charred escarole with sun dried tomato pesto--I asked to sub the salmon prep which was a fava bean purée, asparagus, white beech mushrooms and lemon vinaigrette. Wonderful.

    Also loved the spaghetti with garlic, chilis, crushed fennel, pea shoots and parmigiano.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #199 - May 20th, 2017, 9:14 pm
    Post #199 - May 20th, 2017, 9:14 pm Post #199 - May 20th, 2017, 9:14 pm
    boudreaulicious wrote:Gorgeous soft shells at Anteprima tonight--3 hotels --menu prep was charred escarole with sun dried tomato pesto--I asked to sub the salmon prep which was a fava bean purée, asparagus, white beech mushrooms and lemon vinaigrette. Wonderful.

    Also loved the spaghetti with garlic, chilis, crushed fennel, pea shoots and parmigiano.


    Anteprima in spring is just the best.
  • Post #200 - May 20th, 2017, 11:15 pm
    Post #200 - May 20th, 2017, 11:15 pm Post #200 - May 20th, 2017, 11:15 pm
    Special on the menu Thursday night at Boeufhaus after BUG. Thicker breading, perhaps, than necessary, but it didn't detract from terrific crabby-ness and helped soak up a smoky sauce anchored with ham and scallion. Really nice dish. One of many on the menu. A little disappointed that cauliflower is off the menu for the (sometimes) warmer weather, but a small quibble, really. Love that place.
  • Post #201 - May 20th, 2017, 11:22 pm
    Post #201 - May 20th, 2017, 11:22 pm Post #201 - May 20th, 2017, 11:22 pm
    All these pics look great! Never ordered soft shells from a restaurant; just made hem myself. I'm curious as to if most places leave the tomalley. I totally would...
  • Post #202 - May 29th, 2017, 11:44 am
    Post #202 - May 29th, 2017, 11:44 am Post #202 - May 29th, 2017, 11:44 am
    Soft Shelled "Shelter" Crab (chilli, garlic, black bean, lemon aioli) is back on the menu at Fat Rice. It's crispy-licious and is quite possibly my favorite prep of all time.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #203 - May 29th, 2017, 12:59 pm
    Post #203 - May 29th, 2017, 12:59 pm Post #203 - May 29th, 2017, 12:59 pm
    ronnie_suburban wrote:Soft Shelled "Shelter" Crab (chilli, garlic, black bean, lemon aioli) is back on the menu at Fat Rice. It's crispy-licious and is quite possibly my favorite prep of all time.

    =R=


    I was at Fat Rice Friday for lunch, now I have to get back this week, thanks for the heads up.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #204 - May 30th, 2017, 4:48 pm
    Post #204 - May 30th, 2017, 4:48 pm Post #204 - May 30th, 2017, 4:48 pm
    i had one enormous soft shell crab for dinner at dove's luncheonette sunday night. it was perfectly delicious, breaded but not greasy, and served with crunchy house made giardiniera and smoked green olives(which i didnt eat). it's not on the regular menu, so who knows if it'll appear again....memorable.
  • Post #205 - June 1st, 2017, 9:30 am
    Post #205 - June 1st, 2017, 9:30 am Post #205 - June 1st, 2017, 9:30 am
    Pretty tasty corn-meal crusted rendition at RL last night.
  • Post #206 - June 4th, 2017, 4:56 pm
    Post #206 - June 4th, 2017, 4:56 pm Post #206 - June 4th, 2017, 4:56 pm
    Nice rendition at Monteverde last night
    "Living well is the best revenge"
  • Post #207 - June 4th, 2017, 9:41 pm
    Post #207 - June 4th, 2017, 9:41 pm Post #207 - June 4th, 2017, 9:41 pm
    Go4Food is my go to for soft shells, salt and pepper or Hong Kong style.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #208 - June 5th, 2017, 5:29 pm
    Post #208 - June 5th, 2017, 5:29 pm Post #208 - June 5th, 2017, 5:29 pm
    A friend reported that HB had softshells on Friday with watermelon, so I think separate from the softshell sandwich on the menu online.
  • Post #209 - June 7th, 2017, 4:52 pm
    Post #209 - June 7th, 2017, 4:52 pm Post #209 - June 7th, 2017, 4:52 pm
    Late lunch today at Tortoise Supper Club - my companion had chef's special of soft shell crabs meuniere. He was president-for-a-day of the clean plate club. Our first time there, look forward to returning.
    Objects in mirror appear to be losing.

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