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Soft-Shelled Crabs at NY Noodletown

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Soft-Shelled Crabs at NY Noodletown

AHR | May 17, 2000 11:08 AM

Two days in a row, I had wonderful salt-baked softshells at NY Noodletown, mutant-sized monsters cooked just to that point of perfectly balanced crispness, moistness, and sweetness. The salt-baked assortment was pretty nifty too, especially the scallops, as were the trendy but nonetheless delicious pea shoots.

I almost posted this message on "The Best... (NY)" board. It's tough to choose between these and French-style, sauteed in brown butter, but then again, why choose?

BTW, does anyone (Julie, are you out there?) know why these are called "salt-baked," when they're pretty evidently deep-fried?

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