Savoring your Soft Shells

Taking advantage of the peak of soft shell crab season is your mission!


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Savoring your Soft Shells
I know today's topic isn't going to be the most appealing ingredient I've written about. After all, eating something whole is sort of like eating bugs, and eatings crabs is exactly like eating bugs so there's that. And then there's those shells, and the head, and the way everything just oozes all over the place. It's gross, right?
 
Well yes it is but it's also delicious and such a treat! Soft shell crabs are an all American delicacy. A bone-fide culinary treasure. Mostly served fried, another red flag for many out there, they are one of the great treats of late spring and earlier summer in my book. As we're entering peak soft shell season I thought it would be a delightful idea to check out some intriguing preparations and start talking about wines that pair with these most unlikely edible treats!

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Comments

  • Snooth User: sometime66
    1347805 9

    Soft Crabs call for an Alsatian Riesling or Pinot Gris!! Beer if you can't do the Alsace.

    May 18, 2014 at 12:56 AM


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