An oral history of Charleston's frenzied springtime seafood ritual
Gotta love a softie
God bless Fig, but it's presentation of soft shells as noted here sounds tres off-putting! Wet and soggy? NO! Classic presentation is panned in butter with almonds. But so many other ways to serve them.
And then I have to take issue with the statement, "...there are few dishes more inherently elite than one which can only be purchased for a few weeks before Easter." The shedding operations produce soft shells all summer long because crabs shed often. The wholesale hard shell operations can spot the tell-tale orange to red flipper (sign they are about to shed) and send them to the shedding tanks. Actually the season is just starting at about Easter, which can vary greater on the calendar. If Charleston restaurants are serving them only in this tiny window, they are playing games with diners, I say.
Love this piece, Hanna. Now I just gotta find some softies for dinner:-)!
Loved reading this one. I love Softshells, but this year just enjoyed one. I get mine from Tarvin for my house. Funny, the season seems to always fall on our spring break from school so I always miss part of it. I liked the tip of frying the aprons. That's cool. Never heard of that. I also think Stephanie's Crawl sounds awesome! Thank you for this one!