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May 27, 2011

Soft Shell Celebration Week continues through Monday

softshellA reminder that Dine Downtown Baltimore's Soft Shell Celebration Week is continuing through Monday. Here's a link (to a pdf) of the participating restaurants on what they're featuring.

Cinghiale isn't an official participant in the promotion but they're serving one helluva soft shell crab right now.
The Chesapeake Bay crabs are dipped in chef Julian Marucci's "secret recipe batter" and served with a alad of baby argula, preserved sweet peppers and a toasty almond butter. 

Tonight, Cinghiale is pairing this soft shell dish  with Prosecco, which is being offered at $5 a glass.

These soft shells don't stay around for ever. I know some of you only like your soft shells prepared in the most traditional way. But I tried this version last night, and I thought it was insanely satisfying.


Posted by Richard Gorelick at 3:49 PM | | Comments (5)


Bluegrass is doing a softshell with chili relish and avocado butter, served with a romaine and chipotle dressing salad. I've eaten it twice now.


I have alive frozen Soft Shell crab (mud crab) whole round to sell.(not hard crab)
7.00USD per Kg. FOB,T T,Yangon,Myanmar
Best Regards
Mr Yee Hlaing ( Director )
Aung Moe Khine Manufacturing Co., Ltd.( Soft Shell Crab )
No.6(A),U Lu Ni Street,
Kyee Myin Daing Township
Yangon , Myanmar, S-E Asia.
Office ph : +95-1-214355
Res ph : +95-1-212403
Mobile : +95-9-5640374
Email :

I think Mr. Yee's comment is my favorite of the week. It's not really spam since it is on topic, but sure does raise more questions than it answers.


That is literally as far away form Maryland as possible.

I wonder what the safety standards are like there?

FedEx delivers overnight from Yangon, Myanmar?

The link to the Facebook video is about the worst sales tool ever.

Are the workers at the crab farm political prisoners?

What does "alive foreign" mean? Like crab C.H.U.D.s?

Regi's FedHill Serving Fresh WHALE Soft Shell Crab Sandwiches & Dinners That Won't Wack Your Wallet! We Understand That You Only Want To Eat Here & Not Get A and Mortage For A Soft Shell Dinner.

I had the whale soft shell from Regi's a couple weeks ago, and can honestly say it was the best soft shell crab I've had in my life. Nice simple preparation, letting the crab do the work. It was even plumped up with plenty of "mustard". So good.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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