By John Griffin
Posted on07 July 2009.
Brasserie 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