Notable Nosh: Soft-Shell Crab

Softshell Crab 2017-07 1

This is only the third time I have eaten this particular delicacy; The first time was in Vancouver 12 years ago, the second in Ottawa (some time since then), and this last time was also in Vancouver during my recent vacation, although I can’t, for the life of me, remember in which restaurant…

For any crab lovers, the soft shell variety (those taken whilst ‘in-between’ shells during moulting) are an especial treat. There are, of course, no hard shells to deal with and the soft carapace that remains just adds to the overall flavor. Here, unusually, instead of several tiny crabs, I was served one large one cut in half and the shell had already started to harden… not enough to spoil the dish, by any means, but just enough so that it added a nice crunch and added the same, indefinable, taste that one gets from the tail section of whole shrimp after being deep-fried to edibility..

The crab itself was served atop a bed of crispy fried cellophane noodles (which worked really nicely) and was drizzled with both Japanese style Eel sauce and a sweet Mayo. Both of these were almost superfluous given the sweetness of the crab flesh but they enhanced rather than detracted from the main attraction and I though the overall effect excellent …

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