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Soft Shell Crabs on the Menu at the Grand Central Oyster Bar Among Rites of Spring in New York
Grand Central Oyster Bar highlights soft shell crabs on its spring menu. Executive Chef Sandy Ingber prepares the delicacy traditionally, sautéed in garlic herb butter.
Chef Ingber, the renowned “Bishop of Bivalves” and first catch specialist, says that the Oyster Bar will prepare the soft shells traditionally sautéed in garlic herb butter, but has also concocted a pair of new recipes for soft shell-lovers:
Ingber reports that the Grand Central Oyster Bar prepares soft shells daily in the customary pan fry, but also has 100 different recipes to offer throughout the summer: from fried to sautéed to grilled, including a wide variety of different sauces. Additional recipes include: Jerked Soft Shell Crabs over Field Greens with Passion Fruit Poppy Dressing, Mango Salsa and Hearts of Palm; and Sweet Potato Crusted Soft Shell Crabs with Mango Lime Aioli.
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The Grand Central Oyster Bar first opened its doors in 1913, in what was then a brand new, state-of-the-
Page Updated Last on: Apr 18, 2012