Soft-Shell Crab Loaf @ Casamento's
Eating a soft-shell crab sandwich is--when you try it the first time, or think about it thereafter--a kind of strange thing. You start out eating legs and claws. The center of the sandwich delivers the jumbo and backfin lump meat. Then you fall into a lull in the middle, but then the lumps come back into play. It ends how you started, with the appendages. At Casamento's, they only serve soft-shell crabs in season, so they're big and fat. The loaf comes out not on the usual French bread but the unconventional, toasted, buttered "pan bread." Flawless. If the thought of soft-shell crabs makes you hungry, satisfy the urge before the cold, nasty weather makes them hard to get.
