LTH Home

Soft shell crabs - who's making them?

Soft shell crabs - who's making them?
  • Forum HomePost Reply BackTop
    Page 2 of 7
  • Post #31 - May 24th, 2009, 9:31 am
    Post #31 - May 24th, 2009, 9:31 am Post #31 - May 24th, 2009, 9:31 am
    qofu2 wrote:Never had them...love seafood but have never been able to work my mind around them. Remind me of spiders for some reason.



    They basically are spiders with claws... Just like lobsters are cockroaches or scorpions but they are some delicious bugs!
  • Post #32 - May 24th, 2009, 10:14 am
    Post #32 - May 24th, 2009, 10:14 am Post #32 - May 24th, 2009, 10:14 am
    Goose Island Clybourn had the soft shell crab BLT on the specials menu again as of yesterday at lunch.
  • Post #33 - May 24th, 2009, 10:30 am
    Post #33 - May 24th, 2009, 10:30 am Post #33 - May 24th, 2009, 10:30 am
    Sweets & Savories - served with a tomato and watermelon salsa.

    ETA - Also The Lobby in the Peninsula. Can't remember the prep though.
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #34 - May 24th, 2009, 12:58 pm
    Post #34 - May 24th, 2009, 12:58 pm Post #34 - May 24th, 2009, 12:58 pm
    haven't been there yet this season, but I've had AMAZING soft shells at Sola -

    3868 N. Lincoln Ave.
    @ Byron
    Chicago. IL 60613

    call (773) 327-3868

    I don't remember the exact preparation, but I think they were floured and fried with some ponzu to dip them in, maybe a little slaw, and some avocado
  • Post #35 - May 24th, 2009, 1:03 pm
    Post #35 - May 24th, 2009, 1:03 pm Post #35 - May 24th, 2009, 1:03 pm
    Just had the soft-shell crab with avocado at Katsu on Friday night. Served in 4 pcs and listed as an appetizer. Really really good and highly recommended.
  • Post #36 - May 24th, 2009, 6:40 pm
    Post #36 - May 24th, 2009, 6:40 pm Post #36 - May 24th, 2009, 6:40 pm
    My wife had soft shell crabs (3) dinner last night in Highwood at Washington Gardens. She loved them as she does every May and June there!!! :) :)

    They also have an appetizer with 1 soft shell crab.
  • Post #37 - May 24th, 2009, 7:58 pm
    Post #37 - May 24th, 2009, 7:58 pm Post #37 - May 24th, 2009, 7:58 pm
    The Mrs. and I were at Bob Chinn's last week and they had them on the menu. I didn't go with it, but someone at a table nearby seemed to be enjoying them.
    There's always room for fried bologna. - d4v3
  • Post #38 - May 24th, 2009, 8:26 pm
    Post #38 - May 24th, 2009, 8:26 pm Post #38 - May 24th, 2009, 8:26 pm
    sicilianos wrote:The Mrs. and I were at Bob Chinn's last week and they had them on the menu. I didn't go with it, but someone at a table nearby seemed to be enjoying them.


    I had the Chinn's soft shells not 1 hour ago. I had the salt and pepper version. Is this prep normally done with jalapenos? For some reason, I thought it was just S & P. Anyway, they were good (scratched an itch) but not great.

    I think I've learned I like the claws best. More crunch than in the carapace.
  • Post #39 - May 25th, 2009, 7:26 am
    Post #39 - May 25th, 2009, 7:26 am Post #39 - May 25th, 2009, 7:26 am
    Had s soft shell crab dish at Publican this past Friday.

    Jonah
  • Post #40 - May 25th, 2009, 8:04 am
    Post #40 - May 25th, 2009, 8:04 am Post #40 - May 25th, 2009, 8:04 am
    gastro gnome wrote:
    sicilianos wrote:The Mrs. and I were at Bob Chinn's last week and they had them on the menu. I didn't go with it, but someone at a table nearby seemed to be enjoying them.


    I had the Chinn's soft shells not 1 hour ago. I had the salt and pepper version. Is this prep normally done with jalapenos? For some reason, I thought it was just S & P. Anyway, they were good (scratched an itch) but not great.

    I think I've learned I like the claws best. More crunch than in the carapace.


    Yes.
  • Post #41 - May 25th, 2009, 12:50 pm
    Post #41 - May 25th, 2009, 12:50 pm Post #41 - May 25th, 2009, 12:50 pm
    Last week Jerry's Sandwiches was running a special on soft shell crabs. I wasn't able to get over there but if I see them again this week I intend to try harder.

    http://www.jerryssandwiches.com/SPECIALS.pdf
    Objects in mirror appear to be losing.
  • Post #42 - May 25th, 2009, 1:44 pm
    Post #42 - May 25th, 2009, 1:44 pm Post #42 - May 25th, 2009, 1:44 pm
    Just had them on Saturday at Prairie Grass. They were good but I thought it tasted a little greasy. Haven't had them anywhere else yet.
  • Post #43 - May 25th, 2009, 1:56 pm
    Post #43 - May 25th, 2009, 1:56 pm Post #43 - May 25th, 2009, 1:56 pm
    Here's a link to the Hungry Hound article on Softshells at SugarToad in Naperville:

    http://www.abc7togo.com/wap/news/text.j ... ound&ith=3

    BTW:In respect to your post topic, the answer is Only God can make a Softshell Crab
  • Post #44 - May 28th, 2009, 2:10 pm
    Post #44 - May 28th, 2009, 2:10 pm Post #44 - May 28th, 2009, 2:10 pm
    gastro gnome wrote:I had the Chinn's soft shells not 1 hour ago. I had the salt and pepper version. Is this prep normally done with jalapenos? For some reason, I thought it was just S & P. Anyway, they were good (scratched an itch) but not great.
    I think I've learned I like the claws best. More crunch than in the carapace.


    Chinn's lists three preparations for soft shell crab on its menu: sauteed, tempura fried, and "pepper," offered as appetizers as well as entrees. When I saw "pepper," I assumed salt AND pepper and didn't inquire further from the waitress--not a wise move, I concede (maybe you did, gastro gnome?). So I too was surprised to see the jalapenos in some pretty good-sized pieces. I enjoyed the little beasties (the crab as well as the jalapenos), but think next time (if there is one) I would go with another prep.
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #45 - May 28th, 2009, 6:51 pm
    Post #45 - May 28th, 2009, 6:51 pm Post #45 - May 28th, 2009, 6:51 pm
    tarte tatin wrote:Chinn's lists three preparations for soft shell crab on its menu: sauteed, tempura fried, and "pepper," offered as appetizers as well as entrees. When I saw "pepper," I assumed salt AND pepper and didn't inquire further from the waitress--not a wise move, I concede (maybe you did, gastro gnome?). So I too was surprised to see the jalapenos in some pretty good-sized pieces. I enjoyed the little beasties (the crab as well as the jalapenos), but think next time (if there is one) I would go with another prep.


    I didn't think the jalapenos were all that strong, so I didn't mind them. I wonder how working them in alters the cooking method, possibly keeping some of the crab from crisping? Anyway, eating them this way really made me want a simpler salt and pepper version.

    I'm heading to DC this weekend so I look forward to a gnome vs. crab rematch. This time, it's personal.
  • Post #46 - May 28th, 2009, 9:52 pm
    Post #46 - May 28th, 2009, 9:52 pm Post #46 - May 28th, 2009, 9:52 pm
    I've seen a lot of press given to the so-called "devil's basket" of soft shell crabs at hipster hangout Sunda. Has ayone tried these yet.

    Sunda
    110 W. Illinois
    Chicago, IL
    312-644-0500
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #47 - June 5th, 2009, 1:43 pm
    Post #47 - June 5th, 2009, 1:43 pm Post #47 - June 5th, 2009, 1:43 pm
    Lucky enough to find them twice last weekend:

    -Anteprima - entree of 3 sauteed crabs on artichoke/caper/tomato sort of ragout
    -Spoon thai - entree of 2 fried crabs with a sort of peanutty red curry sauce

    Both preparations were delicious!
  • Post #48 - June 5th, 2009, 6:44 pm
    Post #48 - June 5th, 2009, 6:44 pm Post #48 - June 5th, 2009, 6:44 pm
    Have heard from Jeff at Va Pensiero that they are working up a soft shell appetizer.
    This week and next weekend are super crazy for me (Our twins Bar Mitzvah!), but if anyone wants to get together later in the month for dinner (after June 14th) to try them out, they offered to treat our group to an appetizer on the house...
    Perhaps if you don't want to wait that long the offer might be good anyway-
    I think Jeff likes us LTH types esp after our last dinner there...
    just a thought...
    E
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #49 - June 5th, 2009, 10:53 pm
    Post #49 - June 5th, 2009, 10:53 pm Post #49 - June 5th, 2009, 10:53 pm
    irisarbor wrote:This week and next weekend are super crazy for me (Our twins Bar Mitzvah!)

    Mazel Mazel Tov Tov.
  • Post #50 - June 6th, 2009, 11:32 am
    Post #50 - June 6th, 2009, 11:32 am Post #50 - June 6th, 2009, 11:32 am
    I went to the Reel Club (LEYE) this week for the first time, and when we specifically asked about soft shelled crabs, they said the chef could prepare some for us (it was not listed on the menu or as a special). It was deep fried with a light batter and served with tempura sweet potatoes and some other things. It was good and not greasy, although maybe lacking a little zing. A big portion, though.
    "My doctor told me to stop having intimate dinners for four. Unless there are three other people."

    -Orson Welles-
  • Post #51 - June 6th, 2009, 2:38 pm
    Post #51 - June 6th, 2009, 2:38 pm Post #51 - June 6th, 2009, 2:38 pm
    Wife Number One had them at Davis Street Fishmarket about 10 days ago. They aren't on the menu but we asked.

    She enjoyed them very much. Price for an entree portion + veggy & starch was about $20.

    Davis Street Fishmarket
    501 Davis St
    Evanston, IL 60201
    847-869-3474
    http://www.davisstreetfishmarket.com/
    Where there’s smoke, there may be salmon.
  • Post #52 - June 6th, 2009, 7:51 pm
    Post #52 - June 6th, 2009, 7:51 pm Post #52 - June 6th, 2009, 7:51 pm
    Of course, I didn't have them and I can't recall the preparation now that you ask, but we just ate at Salpicon and they had them as a special, available either as an app or an entree. I remember reading the description and being tempted but finally opting in a different direction. The online menu doesn't help. Maybe you can call and ask--I can only recall that it sounded pretty good. (I think it was a very simple prep: seared in olive oil and topped with a garlic sauce...) Good luck!
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #53 - June 7th, 2009, 8:27 am
    Post #53 - June 7th, 2009, 8:27 am Post #53 - June 7th, 2009, 8:27 am
    Hugo's Frog Bar in Naperville had them as a special -- lightly breaded and pan roasted, priced at $29.
  • Post #54 - June 7th, 2009, 8:37 am
    Post #54 - June 7th, 2009, 8:37 am Post #54 - June 7th, 2009, 8:37 am
    HB on Halsted had a great inexpensive special this week, plus BYO to boot.
  • Post #55 - June 9th, 2009, 9:55 pm
    Post #55 - June 9th, 2009, 9:55 pm Post #55 - June 9th, 2009, 9:55 pm
    Ron A. wrote:Hugo's Frog Bar in Naperville had them as a special -- lightly breaded and pan roasted, priced at $29.


    And they are damn tasty.

    Image

    I like the saucy spinach bed, too.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #56 - June 10th, 2009, 9:24 am
    Post #56 - June 10th, 2009, 9:24 am Post #56 - June 10th, 2009, 9:24 am
    ^ The soft shells look tasty. Were you able to eat them, the crab cake and the WR bone-in ribeye in one sitting? :wink:
  • Post #57 - June 10th, 2009, 10:24 am
    Post #57 - June 10th, 2009, 10:24 am Post #57 - June 10th, 2009, 10:24 am
    Ron A. wrote:^ The soft shells look tasty. Were you able to eat them, the crab cake and the WR bone-in ribeye in one sitting? :wink:


    Well, the crabcake was gone in a blink, and I could have finished the steak no-sweat if we hadn't already eaten oysters, shrimp Dejonghe (not a hit, in my book), Bookbinder's soup and two big baskets of bread...and seafood-stuffed cod, which was also very good. Plus we had to save some room for huge desserts (the berries in pastry were decent, if a little heavy on whipped cream/low on berries, but the Key Lime pie was among the best I've had in Chicagoland, and that's saying something, as it's my favorite type of pie).
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #58 - June 10th, 2009, 12:21 pm
    Post #58 - June 10th, 2009, 12:21 pm Post #58 - June 10th, 2009, 12:21 pm
    David Hammond wrote:Well, the crabcake was gone in a blink, and I could have finished the steak no-sweat if we hadn't already eaten oysters, shrimp Dejonghe (not a hit, in my book), Bookbinder's soup and two big baskets of bread...and seafood-stuffed cod, which was also very good. Plus we had to save some room for huge desserts (the berries in pastry were decent, if a little heavy on whipped cream/low on berries, but the Key Lime pie was among the best I've had in Chicagoland, and that's saying something, as it's my favorite type of pie).


    Sounds like quite an outing. Glad to hear you had a good experience there. We don't get out as much as we once did, but still frequent Hugo's (often with our one year-old son in tow). Hugo's and Gibson's seem to get mixed reviews on LTH, but we almost always have a great experience at the Naperville Hugo's.
  • Post #59 - June 13th, 2009, 11:44 am
    Post #59 - June 13th, 2009, 11:44 am Post #59 - June 13th, 2009, 11:44 am
    Interesting read on prepping soft shell crabs... Don't think I'd be brave enough to cut off their faces while they were alive!

    http://carolcookskeller.blogspot.com/20 ... dwich.html
    I'm not picky, I just have more tastebuds than you... ; )
  • Post #60 - June 16th, 2010, 2:54 pm
    Post #60 - June 16th, 2010, 2:54 pm Post #60 - June 16th, 2010, 2:54 pm
    I have some friends who would really like to go out for softshells, but unfortunately, we always have to plan pretty far in advance. Does anyone know of some places that are serving softshells now that I could call and get an idea of how much longer the season will be? Also any tips for the best places to eat them would be greatly appreciated. I used to work for a guy who made a fantastic asian citrus vinaigrette that he served over softshells, but now he works for a big corporate place and its been many many years since I worked for him, so I don't want to ask him for any favors. I think they were probably the best softshells I ever had.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more