Comments by "CuteCatFaith" (@CuteCatFaith) on "Hardcore Music & Soft-Shell Crabs: Chef Night Out With Henrique Fogaça" video.

  1. It has to do with the replacement of the shell time and all crabs do it, unless they are hermit crabs which borrow discarded shells to live in and just move on if they get too big.  In NYC, soft shell crabs were only available for a very short season, I recall.  All the local crabs they could get from that region were going through their seasonal shell-change, or most of them were.
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  2. I think you're right but I only learned a little Portuguese.  Here in France, "crême anglaise" is a sweet, creamy, eggy liquid used on a plate on which perhaps a piece of dessert cake is placed, and "sauce anglaise" is Worcestershire sauce (and is often hard to find in France).
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