Soft Shell
Warm, crispy batter breaks between your fingers as you tear off a piece of the soft shell crab that sits in front of you on a plate. You dip the small piece of perfectly coated crab meat into the silky white tartar sauce, before taking the perfect, salty, tangy bite.
Soft shell crab season typically spans from early spring to late summer. The crabs follow warmer water temperatures from down in Florida, up the coast into the Northeast. But this particular little “softie” comes from a Cajun and Creole restaurant located over on the West Coast, Bud & Rob’s. Since 2017, Bud & Rob’s has been committed to serving authentic New Orleans-style Cajun and Creole Cuisine and has developed a large clientele base who appreciate all things 'In The New Orleans Manner'.
No matter where you’ve encountered the perfect soft shell crab cooked to perfection, I hope this drawing can take you and your senses right back there.
Print Sizes: 10” x 10” inches or 12” x 18” inches
Colored pencil + Pen
Unframed
Warm, crispy batter breaks between your fingers as you tear off a piece of the soft shell crab that sits in front of you on a plate. You dip the small piece of perfectly coated crab meat into the silky white tartar sauce, before taking the perfect, salty, tangy bite.
Soft shell crab season typically spans from early spring to late summer. The crabs follow warmer water temperatures from down in Florida, up the coast into the Northeast. But this particular little “softie” comes from a Cajun and Creole restaurant located over on the West Coast, Bud & Rob’s. Since 2017, Bud & Rob’s has been committed to serving authentic New Orleans-style Cajun and Creole Cuisine and has developed a large clientele base who appreciate all things 'In The New Orleans Manner'.
No matter where you’ve encountered the perfect soft shell crab cooked to perfection, I hope this drawing can take you and your senses right back there.
Print Sizes: 10” x 10” inches or 12” x 18” inches
Colored pencil + Pen
Unframed
Warm, crispy batter breaks between your fingers as you tear off a piece of the soft shell crab that sits in front of you on a plate. You dip the small piece of perfectly coated crab meat into the silky white tartar sauce, before taking the perfect, salty, tangy bite.
Soft shell crab season typically spans from early spring to late summer. The crabs follow warmer water temperatures from down in Florida, up the coast into the Northeast. But this particular little “softie” comes from a Cajun and Creole restaurant located over on the West Coast, Bud & Rob’s. Since 2017, Bud & Rob’s has been committed to serving authentic New Orleans-style Cajun and Creole Cuisine and has developed a large clientele base who appreciate all things 'In The New Orleans Manner'.
No matter where you’ve encountered the perfect soft shell crab cooked to perfection, I hope this drawing can take you and your senses right back there.
Print Sizes: 10” x 10” inches or 12” x 18” inches
Colored pencil + Pen
Unframed