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re: Best restaurant for fried soft shell crab
Posted on 3/16/25 at 10:35 am to Artificial Ignorance
Posted on 3/16/25 at 10:35 am to Artificial Ignorance
Clancy’s and Galatoire’s
1
Posted on 3/16/25 at 10:39 am to busbeepbeep
I'll second Station 6!
Posted on 3/16/25 at 7:38 pm to Artificial Ignorance
Louisiana Lagniappe and it’s not even close
Posted on 3/16/25 at 8:09 pm to Artificial Ignorance
Jack Dempsey's
This post was edited on 3/16/25 at 9:28 pm
Posted on 3/16/25 at 8:28 pm to Artificial Ignorance
Friend,
TulaneLSU’s top ten fried soft shell crab dishes in New Orleans:
10. Gabrielle
9. Brigtsen’s
8. Restaurant des Familles
7. Casamento’s
6. Cafe Degas
5. Galatoire’s
4. Annunciation
3. Station 6
2. Clancy’s
1. Impastato’s
Yours,
TulaneLSU
TulaneLSU’s top ten fried soft shell crab dishes in New Orleans:
10. Gabrielle
9. Brigtsen’s
8. Restaurant des Familles
7. Casamento’s
6. Cafe Degas
5. Galatoire’s
4. Annunciation
3. Station 6
2. Clancy’s
1. Impastato’s
Yours,
TulaneLSU
This post was edited on 3/16/25 at 9:21 pm
Posted on 3/16/25 at 8:31 pm to TulaneLSU
quote:
1. casamentos
Posted on 3/16/25 at 9:06 pm to Y.A. Tittle
You assert wrong. Have you had their soft shelled crab?
Posted on 3/16/25 at 9:21 pm to t00f
Friend,
Wonderful reminder that has been added.
Yours,
TulaneLSU
Wonderful reminder that has been added.
Yours,
TulaneLSU
Posted on 3/16/25 at 9:29 pm to TulaneLSU
7. Casamento’s
interesting
ok
interesting
ok
Posted on 3/16/25 at 10:37 pm to t00f
The galley in Metry
Posted on 3/17/25 at 6:39 am to WacoTiger
quote:
You assert wrong. Have you had their soft shelled crab?
The reason that it was mentioned year round, is because blue crabs generally only molt during late spring to fall. They are soft shell right after they molt their old shell. So a winter soft shell crab sold would likely be frozen.
Posted on 3/17/25 at 10:08 am to baldona
How about around Lafayette?
Posted on 3/17/25 at 12:31 pm to baldona
quote:
The reason that it was mentioned year round, is because blue crabs generally only molt during late spring to fall. They are soft shell right after they molt their old shell. So a winter soft shell crab sold would likely be frozen.
I have caught a thousand blue crabs in my life but never a softshell. What's the secret? Do they move offshore to molt?
Posted on 3/18/25 at 2:46 pm to deeprig9
once a "buster crab" molts and sheds the hard shell, the exoskeleton starts forming and gets hard within 2-3 hours depending on water temperature. The softshell crab is vulnerable to getting eaten by other crabs and predators when soft. Soft shell crabs are probably in survival mode, and likely not scavenging looking for food. SS crabs molt 2x's a year, in April-May and October-November. They molt in order to get bigger, just like crawfish.
Crab fishermen inspect their daily catch and sell crabs that are nearing the molting stage to soft shell crab farmers. They are stored in saltwater filtration tanks and have to be checked every 3-6 hours. Once crabs are harvested and soft, they're categorized by size, remaining claws, and immediately refrigerated. Crabs are then sold to seafood wholesalers and restaurants.
Crab fishermen inspect their daily catch and sell crabs that are nearing the molting stage to soft shell crab farmers. They are stored in saltwater filtration tanks and have to be checked every 3-6 hours. Once crabs are harvested and soft, they're categorized by size, remaining claws, and immediately refrigerated. Crabs are then sold to seafood wholesalers and restaurants.
Posted on 3/18/25 at 3:23 pm to Got Blaze
quote:
once a "buster crab" molts and sheds the hard shell, the exoskeleton starts forming and gets hard within 2-3 hours depending on water temperature. The softshell crab is vulnerable to getting eaten by other crabs and predators when soft. Soft shell crabs are probably in survival mode, and likely not scavenging looking for food. SS crabs molt 2x's a year, in April-May and October-November. They molt in order to get bigger, just like crawfish.
Crab fishermen inspect their daily catch and sell crabs that are nearing the molting stage to soft shell crab farmers. They are stored in saltwater filtration tanks and have to be checked every 3-6 hours. Once crabs are harvested and soft, they're categorized by size, remaining claws, and immediately refrigerated. Crabs are then sold to seafood wholesalers and restaurants.
Thank you for this education.
Posted on 3/18/25 at 5:55 pm to geauxpurple
quote:
Clancy’s
Are they the ones that do a smoked version of fried soft shell crab? I had always heard that it was great.
Posted on 3/18/25 at 8:37 pm to notiger1997
Yep - and you heard correctly
Posted on 3/18/25 at 9:36 pm to notiger1997
Yes and they freely admit who they copied the recipe from-
The old Christian’s across from Mandina’s.
A great version.
The old Christian’s across from Mandina’s.
A great version.
Posted on 3/19/25 at 10:11 am to notiger1997
quote:
Are they the ones that do a smoked version of fried soft shell crab? I had always heard that it was great.
They do and it is
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