Nowadays, the sign would have to stay up much of the year. Thanks to increased demand, better shipping methods, a changing global palette and a drive for artisanal and local food items, the proverbial “bug on a bun” has been elevated to a place on top of salads, small plates and platters — and even cooking shows.
“It’s just getting unbelievable,” said Terry Vincent, owner of Lindy’s Seafood, a Hooper’s Island wholesaler that sells crabs from the Chesapeake Bay as well as from Florida, Georgia and North Carolina. “I think it’s like with oysters. Women are eating more oysters now. Women have come out of their shell for soft crabs. The demand is through the roof.”
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Soft Shell crabs loose their shell on april 26. Then obamas miscreants try confederate statues bad no tear down. You must resist their mind controlers get out now soft shells!
ReplyDelete6:46: Look, Jim Jones, nothing you say makes a lick of sense. Confederate statues, Obama, and mind control does not bear any company to the discussion of soft crabs. That's reaching a bit, don't you think?
DeleteTerry is great guy. Miss the old office with him behind the 4 foot tall counter. Great old photos of the skipjacks loaded down with bushels of crabs.
ReplyDeleteGet some help 6:46.
ReplyDelete@7:46. Too far gone for help.
DeleteAll the local Firemen's Carnival's sell them to....Linton's Seafood makes a very tasty soft crab sandwich!!!!
ReplyDeleteThe best way to enjoy soft crabs is still fried crisp and between two slices of fresh Wonder Bread. No mayo, tomato or anything else needed!
ReplyDeleteWe grill them, and they are delicious!!
ReplyDelete8:35 You are spot on!!! FRESH white bread pulls it all together....
ReplyDeleteSouthern Connection Seafood in Crisfield is your best bet for soft crabs. They have live crabs on hand everyday and frozen in the winter. I believe they have 2 soft crab plants in Crisfield and a place in Ocean City as well
ReplyDeletealways been my favorite seafood... also clams!
ReplyDelete