Though soft shell crab season is shorter in other areas, the warm waters of the Gulf allow soft shell crab season to stretch from April to October, and iMonelli is serving crab on crab to celebrate. The soft shell crabs are not their own species, but are actually blue crabs that have molted their shells, so they retain all of their flavor and meat but without the hard shell. iMonelli’s pair of soft shell crabs are fresh, lightly dusted in flour and fried until crisp. If that weren’t enough crab, sautéed jumbo lump crabmeat sits cradled in the crab’s underbelly, drizzled with a light lemon-butter sauce.

iMonelli

Every week day during EatLafayette, the popular initiative to get more diners into locally owned restaurants, The Independent spotlights a Dish of the Day; on Wednesdays, our Dish of the Day also becomes the Dish of the Week and is published in the print edition. The campaign runs until Aug. 15.

To be eligible for the Dish of the Day feature, digital images from participating EatLafayette restaurants or their patrons must be emailed to Katie Macdonald at This email address is being protected from spambots. You need JavaScript enabled to view it. or Elizabeth Rose at This email address is being protected from spambots. You need JavaScript enabled to view it. . (From time to time, The Independent will also photograph some of the dishes.) When emailing please include information like any special cooking techniques used, the name of the chef or cook who prepared the dish, and whether the dish is part of an EatLafayette special. To be eligible for the Dish of the Week competition, cooks or chefs must also include the recipe and instructions on how to prepare the meal. Read more about The Independent’s ongoing EatLafayette coverage here.

Today, follow the Louisiana Hot Sauce bottle to Dean-O's at 2312 Kaliste Saloom Road. For lunch, order  a 10-inch pizza, appetizer and two soft drinks for $19.99 from 11 a.m. to 2 p.m.

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