Gerry Klaskala Names His "Key Ingredient" in the Sunday Paper

In the Low Country, locals call them "busters" or "peelers" when they're getting ready to bust out of their shells. If they've just shed, they're called "velvets," and they're highly sought after, especially the female ones. In modern menu lingo, the term is "soft-shell crabs," crustless-crustaceans that Aria's Executive Chef Gerry Klaskala is highly qualified to discuss, having been a part of Savannah's coastal scene for six years. Gerry relates his insight into this underwater softy in this week's "Key Ingredient" column in The Sunday Paper. For a quick dive into the topic, click here.
The June 22 issue of The Sunday Paper is free and easily within pinching range if you live in the metro area. Read it online at SundayPaper.com. Visit Aria in Buckhead to enjoy soft-shell crabs in their ultimate state-on-a- plate, next to the restaurant's dill shallot dipping sauce.

Aria: 490 East Paces Ferry Road; 404-233-7673.