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  • I admit that growing up in a coastal Atlantic town where we caught our own crabs and fish, it's a very high bar to scale. I have eaten here twice. The first time I had as a appetizer the Oysters Pappadeaux, a variant of Oysters Rockefeller. I had to send them back- they were way way way too salty. For an entree I had a fish and pasta dish, it was okay, but not spectacular. Today I was someone else's guest, but I got to pick the restaurant. June is the time of year when blue claw crabs molt, and when soft shell crabs are available fresh. Since I saute them when I cook them when back east, I ordered the pan grilled and not the deep fried softshell dinner plate with three crabs. Traditionally the lungs are removed, the eyes and "face" of the crab removed, and the rest left intact. There are also strict rules regarding harvesting of crabs, that their top shell must be a minimal length from point to point. These softshells had the tops completely removed. The actual bodies of the crabs were grossly undersized, and I mean grossly. One of my three crabs had a body that was only an inch wide. I don't know if Pappadeaux has crab farms where they raise them, and then segregate them at molting time, or if they are wild harvested. If they are wild harvested then the crabs served to me were hardly legal, unless they were not from the Atlantic coast. On top of that, a crab has saline liquid inside of it, so there is no need to put a salt laden coating on the crab before grilling, but Pappadeaux seems to salt them. Eating the crabs was like eating mouthfuls of salt. Had I been the one paying for the meal as I was the first time I ate there, I would have sent them back. In the future I have decided it is better to wait until I am visiting a coastal area to eat seafood that is brought to market from boats moored at local docks. The flown in seafood at Pappadeaux has failed to impress me. The waitstaff was professional, prompt and friendly. Pity the food does not live up to the servers.
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