Soft-Shell Crab Toasts | Melissa Clark Recipes | The New York Times

Melissa Clark shows how soft-shelled crabs are at their best when broiled until crisp. Serve them on garlic-rubbed toast with a bright parsley-jalapeno sauce.

Produced by: Jenny Woodward

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Soft-Shell Crab Toasts | Melissa Clark Recipes | The New York Times

[Michaelnyc]

Soft shell crab is one of my faves. And this is one of the best preps for soft shell crabs I’ve had.

[smellthedailyfresh]

Oh my god, she called them “critters.”

[emilyhancock]

The sauce looks lovely Melissa but I was wondering if it would be possible to use cilantro or another herb instead of parsley? just because my family aren't huge fans of parsley)

[joegeoghan]

This audio sounds bizarre in headphones

[kwong]

are the blue swimmer crabs safe to eat- gulf coast oil spill and toxic dispersants and all?
the soft shell crabs available locally are the Sri Lankan mud crabs type- slightly smaller, shells thicker too; wonder if cooking times will be affected?