By Richard Gorelick
The Baltimore Sun
2:15 PM EDT, May 1, 2012
Spike Gjerde, executive chef and co-owner of Woodberry Kitchen, shows America how to make a soft-shell crab sandwich. He also tells America that no one in Baltimore refers to it as a soft-shell crab sandwich. Apparently, we all say "soft-crab sandwich."
I don't know about that. But I do know that Woodberry Kitchen's soft-shell crab sandwich uses white bread, so it's automatically great.
Spike's recipe for soft-shell crabs appears in the May issue of Esquire magazine, as part of its "Eat Like a Man" series. But you can look at the online version right here.
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