First Sign Of Spring: Soft-shell Crabs
Brasserie, Caf� Centro and Brasserie 8� are proud to be the first in New York to feature this spring's take of soft-shell crabs on their menus.
Brasserie's Luc Dimnet will pan-sear the soft-shell crabs and serve it with a Ni�oise salad featuring pickled anchovies, roasted bell peppers, fingerling potatoes, haricot verts, heirloom cherry tomatoes in sauce vierge ("virgin sauce" of olive oil, lemon juice, chopped tomatoes and fresh herbs).
At Caf� Centro, Chef Franck Deletrain has added Soft-shell Crab Tempura to the menu. With hearts of palm, marinated artichokes, Meyer lemon vinaigrette and apple smoked bacon; the dish is light and evokes spring.
Chef Julian Alonzo at Brasserie 8� is saut�ing soft-shell crabs and serving with white asparagus, peas and wood ear mushrooms.
Kelly David
Office: 212.584.4323
kdavid@5wpr.com