|A creamy, crisp seafood-centered plate does justice to in-season crabs|
While most of the general population believes we are currently experiencing what is known as "the most wonderful time of the year," chefs, gourmands, and crustacean-chasers understand that the truly most fabulous and fleeting period is soft-shell crab season.
In late spring and early summer, blue crabs in the Gulf of Mexico and off the Atlantic coast shed their shells as the weather warms, and before you know it they're popping up as specials on menus everywhere. They're used for spicy stir-frying (check out Krungthep Thai if you're a fan of that prep), incredible crab BLT sandwiches on sweet griddled milk bread (Smack Shack), and at Tiny Diner they are crisped, simply seasoned, and served with a uniquely textured, veggie-loaded rice and a perfectly fried egg.
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