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Soft shell crabs follow-up

Itslikeimsayin | Jun 1, 200409:52 PM

I had chimed in on a soft shell crab discussion about a month ago to ask what, exactly, soft shell crabs were and how you eat them. I appreciate the answers and yesterday had an opportunity to try them for the first time at King's Fish House in Laguna Hills. I know this might not be the optimal place, being a chain and all, but I figured it should at least allow me to experience these critters.

Anyway, I ordered Maryland sauteed soft shell crab (with beurre blanc, capers, lemon). They arrived, two crabs, and although they were tasty, I still felt like they had some sort of thick exterior "shell." Not hard, mind you, but sort of like the tail of a shrimp. It didn't seem terribly edible, nor was it very appetizing.

So my question is this: Is this normal or did I get some bad soft shell crab? While I enjoyed the taste, I really couldn't enjoy the texture of the crab due to this chewy exterior both on the body and on the legs. If this is normal, I can't imagine how everyone would be raving about soft shell crab unless that texture is an acquired taste or there's something I'm missing.

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