Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Restaurants & Bars

Washington DC & Baltimore

Full Kee report - Soft-shells


Restaurants & Bars 2

Full Kee report - Soft-shells

Jim Zurer | Jul 4, 2001 05:06 PM

Based on three visits this past month, I have to sadly report that they seemed to have changed the recipe for the batter used to fry the still-delicious and meaty soft-shell crabs. No longer perfection--beautifully fried with a light crisp batter--the soft-shells have been transformed into slighty soggy critters with a less delicated batter casing. The crabs themselves still are first rate....

We mentioned this to the waitress and she reported that she mentioned it to the kitchen; we will see if there are any changes.

Jim Zurer
Washington DC

Want to stay up to date with this post?

Recommended From Chowhound