Best Of
Best Soft-Shell Crab
Gui Korean Japanese Bistro and Bar
It's nearly ubiquitous in Japanese restaurants, but all too often the fried soft-shell crab is a mushy, spindly-legged blob that at its worst assumes the texture of a sodden sponge that sometimes squirts. At Gui, this cliché becomes sublime. It's called spider on a leaf, a panko bread crumb-coated creature burrowed into a sheaf of greens, its claws bared, its legs folded inward like the predator at rest, sprung to pounce if need be, those panko crumbs fried into perfect spider-pelt mimicry. It's crisp but tender, moist but not slushy. The bite crushes the delicately brittle exoskeleton and in floods a gentle rush of arousing marine funk. This might be the best example of the fried soft-shell crab we've ever tasted. If it really is a crab.
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