On Sat, 11 Apr 2009 11:05:30 -0400, "cybercat" >
wrote:

>There's a little place in a town called Kilmarnock in Lancaster County, VA
>that had soft crab sandwiches on special for $7.95 this past week.
>I'm sure most of you know that blue crabs molt, and there is a brief period
>when they have soft shells. They are left whole except the innards and eyes
>and mouthparts are removed, then they are dusted with flour, maybe a light
>egg dip, and fried. The breading is lightly crispy. These were
>wonderful--two crabs on each sandwich, tasted like they had never been
>frozen, even. I could taste the "mustard," which is what we call the yellow
>fat found around the backfin meat, even. I almost took a picture with my
>cell, as it was the first sandwich on a bun I have had that had legs.
>With it, mustardy potato salad just like my mother used to make and fresh
>sweet tea. Mmmm.
>
Sounds good! I've never eaten blue crab. Are they the only ones that
are sold as soft shell?

I make my potato salad with mustard in the dressing too, but it's not
so much anyone knows that they're eating mustard. It just has a
certain je ne sais quoi that makes people say yum.

--
I love cooking with wine.
Sometimes I even put it in the food.