flyinglentris
Disabled and Retired Veteran
[Mod.Edit: this and following few posts moved to start a new thread (MG)]
I love soft shelled blue crab. Can't find it here lately.
My red quinoa comes in on Thursday, the black by next Monday or Tuesday. so my combination salad won't be made until next week sometime. I am planning on that being vegan.
However, I was out today and dropped into the somewhat overpriced foodie market where (besides seeing all three types of quinoa there, but hey, I already ordered a pound of each... so they still sit there...) I checked out the seafood counter. I was hoping for crawfish on a lark - the western side of Massachusetts is not really known for a good variety of seafood - but found soft shelled crabs, instead. I bought two.
So, either tonight or for lunch tomorrow, I will be eating a seafood salad with soft shelled crab, shrimp, and white quinoa. (And a couple other ingredients I feel like adding in.)
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For those in places that may not have heard of soft shelled crabs, these are crabs that have recently shed their shells so they can grow larger - underneath the lost hard shells is the tissue that will eventually harden into a hard shell you need nut crackers or similar implements of destruction to open. The ones I know of are generally (if not always?) from the Chesapeake Bay (roughly, Maryland, on the mid-Atlantic coast of the US). The soft shells are still soft enough that they are actually edible.
I love soft shelled blue crab. Can't find it here lately.
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