Spike shows America the soft-shell crab sandwich

May 01, 2012|By Richard Gorelick | The Baltimore Sun

Spike Gjerde, executive chef and co-owner of Woodberry Kitchen, shows America how to make a soft-shell crab sandwich. He also tells America that no one in Baltimore refers to it as a soft-shell crab sandwich. Apparently, we all say "soft-crab sandwich."

I don't know about that. But I do know that Woodberry Kitchen's soft-shell crab sandwich uses white bread, so it's automatically great.

Spike's recipe for soft-shell crabs appears in the May issue of Esquire magazine, as part of its "Eat Like a Man" series. But you can look at the online version right here.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.