It’s Soft-Shell Crabs Season at Pico’s Mex-Mex Restaurant

March 26, 2008. Houston. For a few short months each spring, soft-shell crabs come to Pico’s Mex-Mex Restaurant. When crabs molt their hard shells they become succulent and 100% edible. Pico’s Mex-Mex Restaurant’s chef/owner Arnaldo Richards prepares this delicacy, Al Mojo De Ajo (lightly breaded and pan-fried in garlic olive oil). Richards flies in only live, fresh crabs, so they are always scrumptious, rich and luscious. Make plans now to sample these once-a-year delicacies at the original Pico’s Mex-Mex Restaurant at 5941 Bellaire Boulevard. Complement your soft-shell crab dinner with one of Pico’s signature shaker margaritas. Please call for availability. For more information about Pico’s Mex-Mex Restaurant, home of the Guinness World Record Holder for the Largest Margarita ever, please visit our website at Picos.net or call 713-662-8383.

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