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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...