As a transplant from the East Coast to the Bay area, I have become acutely aware that Californians know nothing about soft-shell crabs. (Spider rolls don't count. Oysters are another story; it grieves me to say it, but the variety and subtlety of Pacific coast oysters from Sonoma County to Willapa Bay to Alaska puts Chesapeake bay oysters to shame.) You can imagine my joy when I discovered that Louisianans also love soft-shells, prepared "traditionally" (between two slices of bread or a po-boy roll, with the legs sticking out) and in more exotic ways. Which brings us to "Godzilla meets fried green tomatoes." A wise man directed us to
Jacques-Imo's Cafe, whose menu featured (among local favorites and exotica like an alligator-and-shrimp sausage quiche) a soft-shell crab, balanced on end atop a fried green tomato, nestled in still more crab meat, and garnished with cole slaw: Godzilla meets fried green tomatoes. That alone makes New Orleans worth the humidity and the squalor.