The No. 1 rule of soft shell crab season is that soft shell crab season is fleeting. A restaurant may post a special dish at ...

If you can’t find soft shell crabs (frozen ones are fine!), then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish ...

1 large yellow onion, peeled and thinly sliced 2 tablespoons kosher salt 1 tablespoon granulated sugar ¼ cup white wine vinegar ...

Ain’t nothin’ like a good ol’ fried soft shell crab sandwich. The crunch, ocean vibes and Old Bay tartar sauce meld together the perfect lunch bite. One of our favorite dishes, there’s ...

Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook, 2-3 minutes (depending on size of crabs). Baste crabs with Old Bay ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...

served all day when the crabs start coming in. One dish features a cornmeal fried soft-shell crab with grits and Andouille gravy for $28. The other is a sandwich with tempura-fried black pepper ...

Chef Bruce Sherman's recipe for soft-shell crab sandwiches ... a brioche bun and tastes like the epitome of summer. Find these recipes and more in Food & Wine's guide to seafood sandwiches.

River City Bakery offers quiche with asparagus and almond-strawberry tarts using produce from Agriberry Farms. Discover its ...

This dish is a bit fiddly, as it takes a while to get all the crab meat from the shell, but the work is not ... and cook over a low flame until soft. Add the shallot, chopped spring onion and ...