Fielding's Local Kitchen & Barīrunch: Saturday & Sunday, 9 a.m. Alison Cook Show More Show Lessĩ of45 10 of45 4. (Try the chicharrones en salsa verde.) Special micheladas and all manner of well-made agave cocktails are on the drinks list. It's hard to go wrong on the a la carte menu, whether you pick the unusual white chilaquiles with a serrano kick (a regional recipe of one of the restaurant's all-female kitchen team), a steaming bowlful of fragrant green pozole, or a clutch of baby tacos swaddled in tissue paper. This sophisticated Mexico-Cituy-style bistro shines brightest at brunch, when daylight streams into the tall space, the captivating murals by Cecilia Beaven pop with life, and a trio of veteran musicians plays old-school Mexican classics. Nick de la Torre Show More Show Less 8 of45 3. So are the intelligently made cocktails and the unusually smart wine list. The light and air in this beautiful room are glorious. Signature dishes like their wood-roasted oysters join various egg dishes, seafood enchiladas and fish dishes on the spread. But Hugo's newer sibling restaurant, the glamorous Caracol in the Galleria area, offers a less frenetic Sunday spread of seafood specialties, baked goods and dishes from the interior of Mexico. 2200 Post Oak Blvd., 71Įverybody knows about the landmark Sunday brunch buffet at Hugo's, the flagship of chef Hugo Ortega and Tracy Vaught's mini-empire. Now the choice is clean or dirty, and your kitchen will not be happy if you choose dirty.ġ) Brush with oil, then salt and pepper crabs.Ģ) Grill over a medium flame, turning occasionally until the shell is red and the flesh opaque all the way through – about 4 minutes per side for the whales.ĭirty Cooking: pan-fried, use a splatter guard if possible as all that delicious crab juice gets very jumpy in the heatġ) Flour the crabs shaking off the excess, bread the crabs using an egg wash and panko crumbs, or coat them in a tempura batter.Ģ) Fry in ¼ inch of medium hot oil until crisp and cooked all the way through – about 5 to 7 minutes total.Brunch: Saturday a la carte 11 a.m. Optionally you may also slice off the eyes and rinse the crabs. Flip over and remove sacs/lungs under body of each side of the underbelly, and slice off the folded triangle flap that is at the bottom middle. Cut ½ to ¾ inch slit directly between the eyes to kill the crab. Store crabs in a cold part of the refrigerator, will lull them to sleep and make the next few step easier. There are very few foods that need as little effort or embellishment as the soft shell crab – you eat the entire creature and its soft shell (especially the legs) accumulate all the delicious and delicate crab juices you need to flavor each bite. Each barely able to fit on a salad plate, 2 of them for $4 can easily be the foundation hearty main course. A wiser choice is to buck up and buy the bigger sizes, try the “whales” for $12 a half dozen from Tan My My on the corner of Chrystie and Grand street. The ultimate budget way to enjoy these late spring treats is to head down to Chinatown where you can pick them up for as little as $6 per half dozen. A more economical soft shell experience can be had at Chinese restaurants (favorites include Oriental Garden, Fuleen Seafood and NY Noodletown) or as a sandwich for lunch at a place like Savoy. Soft shell crabs are generally considered a delicacy and often find their way onto higher priced plates at finer restaurants.
That means the lobster moving away from your hand in the tank, clams which shut their shells and soft shell crabs that wiggle about in their seaweed beds with the breeze. While live usually does equate to fresh, the key to choosing the very best specimens are to look for the most active candidates. Along with clams and lobster, soft shell crabs are our favorite foods you can purchase live. When it comes to fresh it is hard to beat ingredients that are alive 'till just before cooking.
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