I remember the first time I tried a soft shell crab. It was as bizarre as something straight out of weird foods and customs of a lost tribe. After all who would eat a crab whole. I questioned galore and was coaxed into trying it- doomsday thoughts filling my mind with every crunch. Will it chip my teeth, get stuck in my gullet etc. Safe to say I have been a fan since 1995. 

Braving the rains and many cancellations later due to scheduling conflicts I find myself at Wok n Roll. For those of you in Goa and around it’s steadily crafted its niche as quite the pan Asian influenced ‘go to’ restaurant nestled in the lush green mountains around Fort Aguada in Sinquerim. This time around I have my food buddy Varun Carvalho for company. Yes, he is still the ‘singing dentist’ as per last record. We are dined in the company of Alwyn Mascarenhas aka ‘Ollie’ as the ladies prefer. 

The main attraction on the menu (apart from Ollie for you lovely ladies – If memory serves me right he is single) served was the Chesapeake blue soft shell crab with a chili and salt Asian influence. Served with prawn wafers and some kimchi -it is unassumingly simplistic without much fanfare however has a sinful crunch. The crabs are fresh and the serving quantity plenty. This is one produce that is hard to get with only a few restaurants sourcing them so better head over there before it’s all over. Another item worthy of mention is the Clams in Lemongrass coconut curry with a steaming pot of rice. Hits the spot. 

This is part of their ongoing crab festival and all you crab and fish lovers do hurry. And ladies you have a double treat in store for you.

Chili & salt soft shell crabs  Pic courtesy: Nolan Mascarenhas Photography