“11 Places to Get Soft Shell Crab in Charleston While it’s in Season”
by Stephanie Barna
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Last week, soft-shell crabs started busting out all over the place, and I mean that literally. Each spring, blue crabs pop out of their old shells and grow about 35 percent. In between that moment when they lose their old shell and their new one hardens, they are soft, vulnerable and very delicious.
237 Fishburne St.
Coated in a fine flour and pan-seared, the crisp softie finds itself on a cool pile of sweet potato fingerling salad surrounded by a salad of celery leaves, herbs and watercress, dressed in lemon-chervil vinaigrette. It’s a delicious play of hot and cold, tangy and rich. Purlieu is a tiny litle spot on Fishburne, so plan ahead for this week and make some reservations.