Soft shell crabs are named because they’re actually ... make some delicious seafood this spring and summer. We based our recipe off a similar one you can find here, too. Ingredients for the ...

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 ...

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 ...

The fleeting soft-shell crab season is here again and Charleston's chefs are yearning to wow their patrons with different renditions of the sought-after crustacean. Soft-shell season comes around ...

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...

You can use fresh crab or pre-prepared crabmeat for this deliciously simple crab linguine recipe ... regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried ...