Soft-shell crab celebration starts May 17

May 16, 2012|By Richard Gorelick | The Baltimore Sun

Some 20 area restaurants will trot out their best soft-shell crab recipes for the fourth annual Soft Shell Crab Celebration. The promotion is organized by Dine Downtown.

The 12-day promotion starts on May 17 and runs through May 28.

Here's whose participating, with what they're offering, when they've decided:

Aldo’s Ristorante Italiano -- Soft-shell crabs, stone-ground wheat crust, in brown butter and remoulade sauce, served with a sweet corn fritter


Brewer’s Art -- Cornmeal-crusted soft shells and fried Chesapeake oysters

Charleston -- Cornmeal-fried soft-shell crab, lemon brown butter, upland cress, pickled green tomato

Cinghiale -- Crispy soft-shell crabs, pickled sweet peppers, capers, baby arugula, lettuce sauce

Diamond Tavern -- Beer-battered soft-shell crab sandwich with lemon caper sauce and arugula; cornmeal dusted soft-shell crab with spicy chili sauce and fried basil and spinach; sauteed soft-shell crab Provencal with wilted spinach and roasted tomatoes.

Grille 700

Kali’s Court--Pan-sauteed soft-shell crab served over yellow cron, fingerling potatoes, fiddlehead ferns and ramps, finished with a green mustard beurre blanc sauce.

Kona Grill -- Soft-shell crab po'boy; soft-shell crab rolll spicer tempura roll

La Scala  

Luna del Sea --Tempura soft-shell crab appetizer with Thai chili and coconut broth; cornmeal crusted soft-shell crabs, served over white bean and pancetta ragout; oven-roasted soft-shell crabs, stuffed with crab imperial, served with spring vegetables.

McCormick & Schmick’s --Pan-fried wild soft-shell blue crabs with rock shrimp sweet corn relish

Miss Shirley’s --  Double-decker soft-shell crab club; Born on the Bay-O Salad, cornmeal-encrusted soft-shell crab with fried green tomatoes and goat cheese on mixed greens; Soft Shell "BLT" Benedict

The Oceanaire Seafood Room -- Seared Eastern Shore soft-shell crabs with heirloom tomato salad and cilantro tomato vinaigrette

Pazo -- Crispy Cava battered soft-shell crabs, farm asparagus salad, preserved orange, mint and saffron oil

The Point in Fells  -- Blue cornmeal crusted soft-shell crab, avocado-kiwi-plantain salsa, ghost chili vinagrette; deep-fried soft-shell, clam fritters, roasted Silver Queen corn, Old Bay baby potatoes

Phillips Seafood -- Two soft-shell crabs sauteed in butter and garlic; broiled soft-shell crab stuffed with crab imperial

The Prime Rib -- Stuffed soft-shell crabs with imperial crab

Ryleigh’s Oyster -- Pan-fried jumbo soft-shell crabs, sauteed wtih lemon white wine and sweet butter; stuffed soft-shell crabs with imperial crab

Rocco’s  -- Soft-shell crabs lightly battered, topped in a white wine sauce

Ryleigh's Oyster -- Pan-fried jumbo soft-shell crabs, served with chipotle aioli dipping sauce; soft-shell po'boy; Chesapeake soft-shell crab entree

TEN TEN -- Sauteed soft-shells with grilled asparagus and spring lentil salad

Vino Rosina


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