On Wednesday, April 24th Ellie Berry of Crosby’s Fish & Shrimp Co. told Charleston’s newspaper the, Post and Courier, that by her count ‘only seven to ten days are left before live and local crabs will be gone’ from the Lowcountry. Rial Fitcher, owner of Mount Pleasant Seafood on Shem Creek states that “the season is generally anywhere from three to six weeks long”.
Well, if you are on the island now and looking to taste what our Chefs are cooking up with this specialty soft shell crab, you’re just in time!
The Ocean Room at The Sanctuary is rolling up soft shell crab in their Maki Rolls in the Sushi Lounge. Come enjoy Tempura Fried local soft shell crab with house made kimchee, cream cheese, black rice, sweet soy and green tomato chutney.
At The Atlantic Room, further out on the island at The Ocean Course Clubhouse, they are frying up our delicious catch in their Tempura Fried special; Tempura fried soft shell with crispy red bliss potato, ham hock succotash and salsa verde. ‘Our softies are coming from Bluffton’ explains Chef de Cuisine, Jonathan Banta.
Jasmine Porch at the Sanctuary is butter basting the soft shell crabs until bright red and tender. Chef de Cuisine, Ryley McGillis states that ‘this week we are served with fresh avocado, Sol haven farms spring vegetables, and country ham vinaigrette!’