"cybercat" > wrote in message
...
> 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.

These sandwiches have been a staple at the Jersey shore at boardwalk stands
for years. They are offered in many restaurants of every sort (Italian,
Asian, Mexican, pubs, etc) in the Philly area as a main course.

I've sautéed them in butter, olive oil and garlic and served them over angel
hair pasta sprinkled with chopped parsley. Scrumcious!

Jon