The Maryland Soft Shell Crabs have arrived at the Salt Cellar! We feature the blue crabs that are harvested when they shed their hard shells and are about to grow new shells. They have gorged on food in preparation for this process and are fat and tasty. We prepare our Maryland Soft Shell Crabs by lightly dusting with rice flour and then flash fried; topped with roasted almonds. They are available as an appetizer or an entree.
The prized halibut “cheeks” continue to be a popular entrée during the Alaskan Halibut season; we should be able to source them all summer.