Posted by Bruce Bilmes and Sue Boyle
, October 16, 2009 14:33
The Roadfood.com question: Let's Fry Up Some Seafood! What'll It Be? It was a three-way race but Softshell Crabs/Crabcakes beat out Shrimp and Fish as the favorite of Roadfood.com readers. We’ll go out on a limb and presume that crab cakes carried the load for softshells. We just find it hard to believe that there are that many softshell crab lovers out there. Crab cakes ARE often deep-fried, but we think the best ones tend to be sauteed in a pan, or broiled (that buffetbuster photo of a Tadich Grill crab cake above shows a pan-fried version). Deep-frying softshell crabs is a good way to experience them for the first time, if the creepiness factor has stopped you until now (isn’t deep-frying the standard approach for any creepy food?). But there’s no way to hide the innard-ness when you get to the center, body portion of the crab, if that’s an issue. Our own preference is for fried whole-belly clams, preferably from The Clam Box near Ipswich, MA.
