Grand Central Oyster Bar: Soft Shells Arrive Harbinger of Spring

Monday's snow is in the rear view mirror, and ‎today's expected almost-balmy weather in New York says spring has definitely sprung. The true harbinger of springtime for seafood aficionados is the arrival of soft shell crabs at the Grand Central Oyster Bar. Executive Chef Sandy Ingber has announced that the soft shells have arrived from Florida, and the first catch of 2016 is on the menu as a daily entrée for lunch and dinner, priced at $38.95 (based on availability).

Chef Ingber, the renowned “Bishop of Bivalves” and first catch specialist, will prepare the soft shells traditionally sautéed in garlic herb butter.

Soft shell-lovers will also adore these recipes from time to time from the Oyster Bar’s world famous kitchen: Sautéed Soft Shell Crabs with Tasso and Roasted Corn provides a tasty Cajun twist; Sautéed Soft Shell Crabs with Macadamia Nut Crust and Pomegranate Beurre Blanc bring a distinctive crunchy flair, and both recipes will entice soft shell zealots for a stop “below sea level” at Grand Central Terminal.

Ingber reports that the Grand Central Oyster Bar we prepare soft shells daily in the customary pan fry, but also has 100 different recipes to offer throughout the season: from fried to sautéed to grilled, including a wide variety of different sauces. Additional recipes include: Jerked Soft Shell Crabs over Field Greens with Passion Fruit Poppy Dressing and Mango Salsa and Hearts of Palm.

For reservations at the Grand Central Oyster Bar, open for lunch and dinner every day from 11:30 AM to last reservation at 9:30 PM, except Sundays, call 212-490-6650.