SOFT SHELL CRAB SEASON
SIZES AND QUANTITIES ARE LIMITED,
PLEASE CALL AND RESERVE.
Soft shell crabs are at a growth stage when the crab sheds its outer shell
and must be removed from the water within a few hours of shedding before the tender skin hardens into another larger shell.
Soft shell crabs are sold whole. They’re in season from April to mid-September and vary in size from 4-6 inches.
To clean a soft shell crab, cut away the eyes and mouth with a sharp knife or scissors.
Fold back one side of the top shell to expose the pale orange gills.
Pull away and discard the gills from both sides of the crab. Turn the crab over and fold back the tail flap.
Pull it away from the body and discard. The crab is now cleaned.
Sautéed Soft Crab
2 cups dry white wine
½ cup olive oil, plus one tablespoon for sautéing
2 garlic cloves, one mashed, the other thinly sliced
¼ teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus 2 teaspoons for seasoning
8 live soft shell crabs, cleaned with top shell intact
1 cup all-purpose flour
1 tablespoon unsalted butter, melted
¼ cup flat-leaf parsley leaves, roughly chopped
In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt.
Place the crabs in the bowl and cover with plastic wrap.
Marinate the crabs for 15 minutes at room temperature.
Place the flour in a medium shallow bowl.
Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat.
Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour.
One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.
Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side,
or until the crabs have reddened and are slightly crispy.
Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little of the parsley
and some of the remaining 2 teaspoons of salt. Serve immediately.
Yield: 4 servings
Coming soon our own fresh brewed
all natural ice tea & good old fashion Lemonade!!
Grammies Sweet Tea or Unsweetened
Mema Nancy's Pink Lemonade
Tony's Fish Fry!!
SERVING GREAT "FRESH" SEAFOOD!
Cooked to Order, walk or phone in!
HOME OF THE BIG DEAL!!
(SEE FISH FRY TAB FOR DETAILS)
THURSDAY, FRIDAY 11-7pm & SATURDAY 11-3pm
FISH 'N CHIP BASKET SERVED WITH TONY'S FRIES,
COLESLAW AND TARTAR SAUCE.
Check out the "FISH FRY" Tab for the full Menu
We warmly welcome you to the Black Rock Tavern & Restaurant, a fine family dining experience in the heart of Thomaston, CT.
Explore selections of "International American" cuisine, complete with a wide selection of entrees, lunches, and appetizers for casual and elegant dining. Build your own burger or be your own chef with sizzling hot rock entrees, and host your dinner parties and banquets with our full-service catering.
**Tony & Sons' Seafood Proudly Supplies Black Rock Tavern & Restaurant
with the best All Natural Seafood from the Gulf Regions and New England's pure waters.
Delivered Daily to ensure the freshest, most flavorful Catch!
Wasabi Ginger Poached Wild Gulf White Shrimp, by Chef Red
Tony & Sons' Seafood,
Independently owned and operated for more than 25 years,
located in Connecticut's beautiful Litchfield County.
Our Retail Store is open daily Tuesday through Saturday,
while our Wholesale Business is open Monday through Saturday.
Tony's offers top quality hand cut Fish Fillets, All Natural Sea Scallops, Live Maine Lobsters,
Shellfish from New England fishing grounds and many other Wild Caught All Natural items.
Not many seafood retailers can say that they personally
select all of their product on every delivery, we do!
Each and every trip to the seafood market starts with our FDA certified refrigerated truck.
While in the market place we hand inspect and select from the "top catch",
thus making our product the freshest!
On your next trip to a fish market, ask the clerk where the fish is from,
if they don't have the answer, come and see us.