8 Great Soft Shell Crab Dishes with Asian Flair
While often associated with Maryland (and its score of molting blue crustaceans), soft shell crabs are equally popular in Asia; where their wholly edible, seasonally available, tender-bodied shellfish of choice is the mangrove. So even though NYC teems with Eastern seaboard-style eats — such as lemon-spritzed soft shells on potato rolls — come spring, you’re just as likely to find iterations inspired by the Far East! From Talde’s Vietnamese bun cha with crab to Nom Wah Nolita’s underwater bao, dusted with Chinese Old Bay…
Nom Wah Nolita
A tad more contemporary than its 1920’s-era dim sum progenitor, this self-service eatery offers Chinese Old Bay-speckled soft shells, slipped into steamed bao buns along with ramp and watercress remoulade.
Read MoreFung Tu
In addition to producing puffy bao sandwiches (anointed with pimenton mayo, pickled red onions and cukes), Fung Tu substitutes truffles for soft shells in their own, seasonally-inspired supplement; allowing patrons to add fried crabs to any dish, for a mere $8.
Read MoreBessou
Loosely translated to “Second Home,” Bessou serves up modernized Japanese comfort food such as Soft Shell Crispy Rice; a bed of caramelized grains crowned with deep-fried crabs, and dappled with shishito and pickled spring onion relish.
Read MoreTalde
Known for fiddling with a wide range of Asian cuisines, the irreverent Talde hones in on Vietnam with Soft Shell Crab Bun Cha; a platter of tempura battered crustaceans, paired with herb salad, crispy pork spring rolls, vermicelli noodles, and spring greens.
Read MoreMadame Vo
Not only does this admired, East Village newcomer specialize in pho, you’ll find all manner of entrancing Vietnamese offerings like Cua Lot Rang Muoi; salt toasted soft shell crab cloaked in avocado sauce.
Read MoreTuome
Flash-fried Soft Shell with sprightly herb sauce is a regular spring addition to Tuome’s appetizer roster, and you’ll even find a scale down version on weekends, as part of a festive dim sum progression.
Read MoreBrushstroke
David Bouley’s high-end Japanese kaiseki scores a two-fer with their delicate Soft Shell Tempura, featuring another spring delicacy, ramps — incorporated into a powerfully flavored, cornstarch-thickened sauce called ankake.
Read MoreGreat N.Y. Noodletown
Adored amongst chefs for its night owl hours (open until 4am) and its rock-bottom prices (most of the massive menu can be ordered for a song), the spread at this truly great Chinatown mainstay extends far beyond noodles; think Salt Baked Soft Shell Crabs, which have been a sought-after, seasonal treat for decades.
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