Structural Crab

I’ve been on a softshell crab kick lately. Our local fine butcher, Jim’s, gets them on Friday. And for the past couple months, I’ve been a familiar face.

“Ur gonna turn into a giant softshell crab,” my pal Bob texted me after I sent him a photo of a soft-shell I was eating at a sushi joint in L.A.’s Sawtelle Japantown neighborhood.

Crab close up

Crab close up

Yes, softshell crabs are one of my favorite things. And the thing is, they’re only available fresh for a few short months each summer. When I see ’em, I eat ’em. More

Crab Week!

If the Discovery Channel can have “Shark Week,” why can’t Skinny Girls & Mayonnaise have “Crab Week”! It’s kinda the same except less terrifying and more delicious!

Dungeness crabs — Fisherman's Wharf, San Francisco

Shelve your shrimp and save the lobster for the nouveau riche — crab is, hands down, my favorite crustacean. Even scampi scurry in comparison. I find myself revisiting the subject of crab on my blog often because it is one of my favorite things. I have fond childhood memories of navigating through the crowded walkways of Fisherman’s Wharf in San Francisco, where large pots belched steam into the cold Bay air and Dungeness crabs were displayed in imposing piles taller than my head. That a creature so menacing looking could have such sweet, snowy white flesh was one of the wonders of the universe. More