I have never had a soft shell crab and would love to try one. I am however a bit hesitant with the idea of eating the whole crab, (guts and goo and what not) so I just want to know the whole take on the thing. Can you tell im from Phoenix? Also, a good place to get a really good soft shell po boy would be much appreciated.

Thanks, mscmkr

Try Sidmars of Bucktown. Just try it - it's really good and New Orleans is the place to try it.

mscmkr,

I believe that the guts and goo are removed before cooking.

I've only had a soft shell crab po-boy in Baltimore (where they call it a sandwich, but it looked like a po-boy to me), and there was no "guts and goo." Just crispy goodness. Try it! I liked it more than I thought I would.

dang, its one of those weird things that is so good.
give it a go, you'll be hooked on them!
If you are in San Diego, we have them when in season.

mscmkr, by the way, they'll be in season when you'll be there.

Soft shell crab season along the Gulf Coast of Texas, Louisiana, Mississippi, Alabama, and Florida usually starts in early April and runs through October or early November.

So your June trip will be a time to try it. There's no guts that I could taste - it just tasted nice and crispy on the outside and flavorful on the inside. It's one of those things that is just "darn good".

The soft shell crab sandwiches that I get at the Crab Pot in Surf City, NC are on my list for my "last meal". Best things in the world. And goo-free!

IMO, beyond looking a little strange, soft shell crabs have no yuk factor! There is no goo involved. They are crispy, flavorful and delicious. Go for it!

Hey thanks everyone you are the best, I will be partaking in a soft shell crab po boy right when we get to NOLA. I didn't try one in Feb when I was there for the first time and regretted it. This time im all over it. I did however try a few other things that are big in New Orleans and loved all of them. I am really looking forward to eating my way around the city again the end of June.

Thanks again everyone and have a great one, msmckr

This sounds SO good!

BTW - when my family eats steamed crabs, we eat the "mustard" and all, so a little guts and goo probably wouldn't bother me.

mscmkr,

So, did you get to eat some soft shell crabs? You said you were going to New Orleans the end of June and it is now July...

I did try a soft shell crab po-boy. I went to Acme Oyster House and had a dozen broiled oysters and a soft shell po-boy. The broiled oysters were absolutely amazing. This is now one of my favorite foods and I will be back to have many more of those.
As far as the soft shell crab it started out excellent. The flavor was very good and of course the nice crispy deep fried shell was fantastic. I was in heaven.....until i reached the part with the internal organs. They tasted very dark and very much like liver which I do not like. This pretty much killed it for me. The rest of the sandwich tasted this way. I did not like it over all. Seeing that this was my first soft shell crab im not sure if thats how they all taste. I am going back to NOLA in Feb for Carnival and I will try another soft shell crab then if they have them then. I will let everyone know how my next soft shell experience goes. Of course all the other food I had was really fantastic. I LOVE New Orleans and everything it has to offer. It is really one of my favorite places on earth.

Thanks everyone for the info and all the help you guys are so great, mscmkr

Oh yeah one other thing, I also had the great pleasure to try crawfish pie. I have heard the name and of course the song a million times since I was a kid so I had to try one. I went to Big Fisherman on Magazine Street and low and behold they have them there. They are small like the little Bama pecan pies you find in the convenience stores. I bought only one and boy I wish I would have bought 20 of them. This was truly one of the best things I have ever put in my mouth. I am not exaggerating. It was incredible. The flavor was just amazing, and the texture was very nice. It has a nice soft texture with a perfect crust. I will be back there in Feb with cash in hand for as many of those as I can stuff. I really hope they will have them then. I dont know what the deal is with the crawfish season so my fingers are crossed. If you have not been there and tried one of these you MUST do it. You will not regret it.


Thanks again, mscmkr

THE local favorite soft shell crab poboy in New Orleans is served at the Galley Restaurant on Metairie Road in Metairie. The Galley sells the soft shell crab poboy at Jazz Fest every year and it's not to be missed. Sometimes the time of year effects the quality of the crabs.......summer is when crabs are most in season but they can be frozen and eaten year round.

I'm afraid the flavor you describe is part of the uniqueness of the soft shell crab experience. The next will be very similar, if not the same.
I love oysters as well, but do you realize you are eating the very things you say you dislike when eating the oyster?