BALTIMORE (WJZ)— They’re delicious and folks here in Maryland love them. It’s time for soft shells.
Ron Matz reports local restaurants are offering some mouth-watering menu items for Soft Shell Crab Week.
Crisfield means crabbing, a place where soft shells are king in Baltimore City. Soft Shell Crab Week is beginning with some mouth-watering dishes at Pazo in Harbor East. Chef Tony Foreman says it’s menu magic.
“Whenever we have them, the soft shells sell out every restaurant and every night when we have them. We only get so many,” said Foreman, Foreman Wolf Group.
In Maryland we love our crabs here. The soft shell season is just beginning. This is the week to enjoy.
“Restaurants all over the city are involved. Soft Shell Crab Week runs from May 17 through May 28 and it’s a chance for restaurants to showcase this jewel of the Chesapeake,” said Megan Isennock, Downtown Partnership.
You can enjoy special soft shell menu items at more than 20 Baltimore City restaurants. The celebration will last 12 days.
Pazo’s crispy cava battered soft shells includes farm asparagus salad.
The dish is prepared with “preserved orange, mint and saffron aioli,” Foreman said. “It’s Spanish inspired. It’s the kind of dish we do in the beginning of the season with all local products.”
The dish is expected to go fast.
“We get a call in the morning and they show up with them and that’s it. We may get a couple of dozen, and you know if you’re from Maryland they’re going to be gone,” Foreman said.
The soft shell is a Maryland tradition signaling the beginning of summer.
“Each restaurant does its own take on soft shell crabs. It could be a sandwich. It could be fried or broiled. It’s completely up to each restaurant and each chef. We’ve seen some really incredible recipes,” Isennock said.
Soft Shell Crab Week continues through May 28. For a list of participating restaurants just click here.