It’s soft shell crab season and The Metropolitan Club is going all out to celebrate. Every night until June 8, chef Todd Winer will serve a different dish featuring the crustacean. Tonight, for example, the crabs are pan-seared in butter, served over a salad of arugula, shaved beets, peas, and scallions, which is itself atop a pea veloute and topped with truffle honey butter and fried onion. Also on tap: last year’s popular soft shell crab po’ boy.
Photo: Courtesy of The Metropolitan Club