I can't stand it anymore, everyone is talking about soft-shell crab season on the other boards! I called my favorite purveyors of ultrafresh Chinese-style seafood, Peach Farm Seafood, to check on their availabilty, as well as preparations...The upshot is, the hounds must gather on May 14, Tues, at 7:30 to answer the eternal question; which is better, spicy salt fried crabs, or ginger and scallion crabs? Whose cuisine reigns supreme!!
Of course, I also emailed a few hounds to see if anyone would like to share this pigout, er, crucial culinary consideration...Ninelives pointed out that we must add the all-important Mei-Kee eels, for which Psmith would perform interpretive dance, and Rubee said we must have wine... Exploratory calls to Our Man Tom, at Peach Farm, revealed there are several other Spring-only specialties that we should consider, among them, Black Sable, or Tautog, stir-fried with watercress, garlic chives(?) with sea conch, and pea pod stems with crab meat, and dried oyster sauce...Not that we have to have all of these, but it is Spring, and we must feast with the season! Or eat soft-shell crabs til we can decide!
SS Crabs at Peach Farm are 3 for $17.95, and the other options, as 9lives pointed out, are not inexpensive...But it's only spring once a year!
9Lives, Rubee, Yumyum, and I are on board; we have space for 4 more!!