Blackwater Restaurant
Contemporary Italian 
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Blackwater Restaurant's owner chef Riccardo Roberti cooks a beautiful soft shell crab recipe. The crabs are harvested as they are shedding their hard outer skin to expose the soft shell underneath; this soft shell is fully edible. Riccardo shallow fries the crab, making the shell crispy while the meat remains tender and juicy, it's the perfect way to eat crab. This restaurant is a hidden gem with water views. Phone: 9529 4893. Video sourced from youtube.com/sydneylifestyle.. For more information see the links below.
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