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Soft-shell crab season is here, boys and girls, and you know what that means. Talk of nothing else for at least the next two weeks. We know you want to get your hands on those softies, so here’s where to go so far (we’ll update this as we get more softie info):
Reid Henninger of Edmund’s Oast is putting them on the menu beginning tonight. There you’ll find them two ways: tempura fried with mayo, iceburg, and bacons on brioche and an entree of two crabs brown butter basted with Jimmy Red grits and pickled shitake mushrooms. We also grabbed a couple softshell sammies there over the weekend.
Cypress‘s Craig Deihl is presenting his soft-shells fried and benne seed-crusted, over radishes and Anson mill grits and shrimp.
Sauteed with a radish salad is the preparation du jour over at The Ordinary.
The Grocery is serving a dish of one soft-shell crab roasted with a spring vegetable rémoulade.
Bacco‘s Michael Scognamiglio has taken his popular eggplant parmigiana and applied it to softies. They may be out of it tonight as he was running soft-shell sandwiches on the menu at lunch. But tomorrow another flat of crabs arrives and he promises you can get it then.
At The Westendorff Blake Joyal is mixing it up. Last night he went tempura fried with South Carolina sweet onions while tonight he’s thinking of an Asian approach. The menu isn’t finalized, but he says diners can likely expect tempura fried softies with Yuzu juice and vinaigrette.
Roadside Seafood is offering deep fried or grilled soft-shell crabs. You can get that as a po’boy regular basket with one crab and one side or a large basket which comes with two crabs and two sides.
Fleet Landing has softies as well and is serving them on a BLT.
Over at The Granary another round of softies is supposed to be dropped off any minute which means this weekend you can try their tempura battered and fried with a spring vegetable salad of shaved cukes, carrots, and cilantro and served with a kimchi aioli, chili and lime vinaigrette.
SNOB‘s presenting fried soft-shell crab in a salad of pea tendrils and red mizuna with Easter egg radish and green peppercorn dressing.
Over at High Cotton, the softies again get the tempura treatment and are served with a vegetable pancake, peat shoot salad, and avocado dressing.
Eli’s Table has softies pan-seared with spoon bread, house-made hot sauce, charred tomato and okra relish, and remoulade.
They come crispy fried in a po’boy with crisp lettuce, fresh tomato, Duke’s mayo, and choice of side at Cove Oyster Bar & Grille.
The Islander is serving two options: fried soft-shell crab over creamy parmesan and bacon grits, with a seasonal vegetable ragout, finished with Key Lime beurre blanc and a spider roll served Futomaki style with fried soft shell, red onion, avocado, asparagus, finished with yuzu aioli and sweet soy glaze.
Downtown’s new Home Team BBQ has a wood-fire softie with Jimmy Red corn grits, grilled asparagus, mushrooms, lemon, and brown butter.
Peninsula Grill is serving crispy tempura-fried soft-shell crab from Beaufort in an oyster and okra stew.
You can grab a fried soft-shell crab with bibb lettuce, arugula, garlic aioli, roasted tomato, and dill pickles at Butcher & Bee.
Park Cafe has cornmeal dusted softies served with warm potato salad, shaved fennel, citrus, and salad verde.
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