Favorites: Acacia’s soft-shell crabs

So I’m looking at this food, this beautiful plate of food in front of me, and I can’t see why I’d want to disturb it. Then Acacia co-owner and chef Dale Reitzer tells me these soft-shell crabs ($25)1 are “velvets,” which means they’re harvested immediately after shedding; the softest and most delicate you can eat. Reitzer gets these crustaceans from Urbanna–he knows a guy–and serves them sautéed with fried green tomatoes, grilled ramps, corn/red pepper relish, and a garlic butter sauce.

Now I can’t see why I’d want to leave anything on the plate.

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Acacia mid-town

  • 2601 W. Cary Street
  • Monday – Thursday, 5:30 PM – 9:00 PM
  • Friday – Saturday, 5:30 PM – 10:00 PM
  • acaciarestaurant.com

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  1. Price may vary! As the season for soft-shells progresses, prices come down gradually, and that could start as early as this week. 
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Daniel Warshaw

Daniel Warshaw would rather be taking pictures.

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