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.

"cybercat" ha scritto nel messaggio
> 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.

THIS is what my first lunch will be in the US. I can't go to Kilmarnock and
it will cost more in Bethesda, but I know at least 2 or 3 places I can find
it! Thanks for reminding me.

"Giusi" > wrote in message
...
>
> "cybercat" ha scritto nel messaggio
>> 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.
>
> THIS is what my first lunch will be in the US. I can't go to Kilmarnock
> and it will cost more in Bethesda, but I know at least 2 or 3 places I can
> find it! Thanks for reminding me.
Man, the Northern Neck is lovely. It's not a tourist spot, but is is so old,
and nearly the way it was 200 years ago minus some very large old growth
trees. It takes a lot of driving to get there for what you get once you get
there, though. I am sure the soft crabs are good at every establishment,
but this place was called "the Alley Cafe" and it is on Main Street in
Kilmarnock. When are you coming back to the US?

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.

On Apr 11, 11:05*am, "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.

You lucky dog.

There are some good softshell places on the MD eastern shore too. I
will make a note of your location for my next VA trip.

> wrote



>There are some good softshell places on the MD eastern shore too. I
>will make a note of your location for my next VA trip.

I am falling more in love with this part of the country as time goes on. I
go every two weeks to see a relartive.

"sf" > wrote:
>>
> Sounds good! I've never eaten blue crab. Are they the only ones that
> are sold as soft shell?
>

I don't know!

"Becca" > wrote in message
...
> cybercat wrote:
>> "sf" > wrote:
>>
>>> Sounds good! I've never eaten blue crab. Are they the only ones that
>>> are sold as soft shell?
>>>
>>>
>>
>> I don't know!
>
>

> I believe it is only blue crabs. In the Gulf, they are available all
> year. Here, we eat soft shell crawfish.
>
Cool to know!

On Apr 11, 5:40�pm, "cyberpurrs" > wrote:
> "Becca" > wrote in message
>
> ...
>
> > cybercat wrote:
> >> "sf" > wrote:
>
> >>> Sounds good! �I've never eaten blue crab. �Are they the only ones that
> >>> are sold as soft shell?
>
> >> I don't know!
>
> > I believe it is only blue crabs. �In the Gulf, they are available all
> > year. �Here, we eat soft shell crawfish.
>
> Cool to know!

Soft shelled crab, cooked in butter---- Mmmmmm , has to be one of the
very best things to eat in this world...

Rosie

"rosie" > wrote in message
...
On Apr 11, 5:40?pm, "cyberpurrs" > wrote:
> "Becca" > wrote in message
>
> ...
>
> > cybercat wrote:
> >> "sf" > wrote:
>
> >>> Sounds good! ?I've never eaten blue crab. ?Are they the only ones that
> >>> are sold as soft shell?
>
> >> I don't know!
>
> > I believe it is only blue crabs. ?In the Gulf, they are available all
> > year. ?Here, we eat soft shell crawfish.
>
> Cool to know!

>Soft shelled crab, cooked in butter---- Mmmmmm , has to be one of the
>very best things to eat in this world...

Yes indeed. I assume these were fried in butter. They were so lightly
crispy, and plump at the same time. For an instant I wondered how safe the
waters of the rivers there are, but after I took a bite I just could not
care!

cybercat wrote:

> > wrote
>
>
>
> >There are some good softshell places on the MD eastern shore too. I
> >will make a note of your location for my next VA trip.
>
> I am falling more in love with this part of the country as time goes on. I
> go every two weeks to see a relartive.


It's just about the favorite place I've ever visited. Back in the late 90's
some good friends lived in DC and we often went out to Rehoboth Beach or
wherever for the weekend. We'd get off the main roads and just meander down
some country lane, we'd always find something interesting, an old cemetery
or a farm stand or some little diner or a pleasant view. It's a fine
antidote to the madness that can be travelling out there from DC to the
beach resorts on a summer weekend...


--
Best
Greg

"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