Greetings from Carrboro,
I’m not sure that there is a right way. People debate it all the time. A certain brand of culinary purist requires that you cook them in a cast-iron skillet. Oil, Wondra, salt & pepper. Period. Others complain that they can taste a little scorched – a little too rustic – when cooked that way. Fancy restaurants sometimes cook them on grills. And people like me prefer them cooked any old way, but always on white bread with Duke’s (or butter) and sliced dill pickle.
But there’s no debating the deliciousness of soft shell crabs. No way. That’s why when I get an email telling me that I can get beautiful Carolina soft shells in August, I just can’t say no. The fact that it’s past noon and I haven’t eaten one yet is a sign of my immense willpower. Or vast stupidity. That verdict depends on whether it’s an angel or devil whispering in my ear. I must say that the devil’s voice is getting louder and louder.
So let me be the devil whispering in your ear: you better hurry. You don’t want somebody else getting your crabs. Because we’ve only got so many. The crabs might make it to Saturday night. Might being the operative word here. If you need a more sensual nudge, think arugula and baby potatoes and romesco sauce. Then think of sitting on the patio with someone you love. That’s a good place to start.
And tonight is even better. It’s Thursday and that means Acme’s Halfy Hour. All of our beautiful Shooting Point Oysters on the half-shell are half-off for half the night (5:30 – 7:30). Yes! You could have half-shells and soft shells in the same meal. Will someone please tell me how a Thursday could be any better? The way we see it, the weekend starts here.
This weekend @ Acme: Pecan-crusted fried chicken. My grandmother’s scuppernong pie. Pan-seared Lane snapper. Acme tomato plate. Eastern Shore clams. Local asparagus soup. Grilled bone-in ribeyes. Acme cornbread. Blackened salmon. Farmers’ market risotto. Crab cakes. Southern ratatouille. Key lime pie. Piña coladas! Forever roasted pig. Friday night martinis. Shooting Point oysters. Gumbo. Wedge salad. And did I mention soft shell crabs? Just making sure.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
Reservations 7 days a week: 919 929 2263 or online