Soft-shelled crabs are a Gulf Coast delicacy, unquestionably.  I recall crabbing expeditions as a youngster: When Daddy came across a rare soft-shelled crab and fished it out of the canal with his dip net, his glee could not have been surpassed had he fFried soft-shelled crab: A local delicacyound a $20 bill tangled in the grassy seaweed that concealed the moulting crab.

Lots of folks from other parts of the country may find the photo of the fried soft-shelled crab appalling with the legs dangling from the bun.  If the squeamish are consolable at all, I can assure them that the objectionable innards of the crab are removed before committing the breaded carcass to the grease.   Nonetheless, the graphic reality the photo depicts  is prepared soft shelled crab, a Louisiana style delicacy: The fried crab intact gets slapped between the buns, dressed typically with mayonnaise and/or ketchup, lettuce, tomato, pickle, and perhaps a dash or two of Tabasco.

Thanks to my sister, who thoughtfully took this picture while there was enough crab sandwich left to photograph.  A few more savory bites and I’d have to discover another topic for today’s post.