Soft Shell Crab

The Tig Archives 07 / 29 / 2014

It’s only in recent years that I jumped aboard the whole soft shell crab thing. It’s not that I couldn’t wrap my head around it, or had any aversion to it, because Lord knows I very rarely meet a food group I don’t like – it simply wasn’t for me. If you find yourself in that same boat, this dish may just turn things around for you. At Bar Buca, the chef smothers the soft-shell crab in a sauce of dry vermouth, maple syrup, pine nuts, parsley, cippolini onions, and seabuckthorn berries. The outcome: a plate of balance and brightness, crunch and savory sweet goodness. It’s worth every bite.