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 ...

Soft-shell crabs are blue crabs and not a different species ... a cornbread-breaded soft-shell crab po-boy that’s deep-fried in peanut oil and made with a secret Spicewalla seasoning blend.

Ain’t nothin’ like a good ol’ fried soft shell crab sandwich ... shell and all! Soft shell crabs are named because they’re actually blue crabs that have just molted their shells, so ...

Soft-shell season comes around every spring for about two weeks and happens as Atlantic blue crabs molt out ... a classic soft-shell crab BLT sandwich with a fried soft-shell crab, bacon jam ...

Pour the remaining oil out of the wok but don’t wash it. Add the fried soft shell crabs to the wok and cook over a medium-high flame, stirring frequently, until the crabs are hot.

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

It's nearly ubiquitous in Japanese restaurants, but all too often the fried soft-shell crab is a mushy, spindly-legged blob that at its worst assumes the texture of a sodden sponge that sometimes ...