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Soft-Shell Crab and Heirloom Tomatoes

July 22, 2010

Looks like summer!

Kyung Up Lim and the his team in the Michael’s New York kitchen keep creating new and gorgeous variations on their perfectly battered, lightly fried South Carolina soft-shell crab. Their latest is fresh and summery, a play on the natural sweetness of heirloom tomatoes and English peas. Flavored with delicate aromatics, a tomato jus adds the perfect amount of enticing flavor. The crab is especially succulent, and the becomes all the more delicious when dabbed in the jus. Come in and enjoy it for lunch or dinner; we’ve put it on both menus.

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