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What’s Hot: Soft-shell Crabs at Brasserie Pavil

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brasseriesscrab2Brasserie Pavil, 1818 N. Loop 1604 W., is serving up soft-shell crabs each Wednesday though the end of the season, which is either the end of the month or mid-August.

Chef Scott Cohen is having the succulent crustaceans flown to San Antonio each week from Maryland. He sautés them in brown butter with garlic, lemon, ginger and capers in the sauce and serves it with a green vegetable, like broccoli rabe or spinach, and a rice pilaf.

Ten dozen arrive each week and the entire shipment is occasionally gone before the end of the evening. “We were sold out by 9:30 p.m. last week,” Cohen says.

Why Maryland soft-shell crabs? Cohen believes these have an even softer shell than you usually find.

The plate usually sells for around $27, he says.

For more information, call (210) 479-5000 or click here.


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5 Responses to “What’s Hot: Soft-shell Crabs at Brasserie Pavil”

  1. I had this dish last week and it was superb! The crabs were perfectly prepared and the side of rice pilaf was a great compliment. With the crabs, I had a glass of the Perrin et Fils rosé, which I believe was priced at $5 per glass. It was a great way to cool off in the excessive temperatures last week!

  2. My wife and I enjoyed sharing this dish. There was enough for the two of us. I would go out of my way to have this dish again, and may have to think twice about sharing the dish.

    Forget what she says about the wine… Accompanied by a Belgian beer flight… Absolute Heaven!

  3. Tom Resing says:

    I grew up in Washington, D.C. and love Chesapeake Bay Blue Crabs! My favorite way to eat them is in crab cakes. Wish they didn’t have to fly hear, but I eat them whenever I’m back in DC in season.

  4. Julia Rosenfeld says:

    Note to self: Never read this at 5PM! I’m drooling and nothing else will do. Alas. It’s Tuesday.

  5. John Griffin says:

    The word from Scott Cohen is that he’ll be able to get crabs from Maryland through the end of August. “That is definitely the longest season I have seen,” he says.