Imagine yourself sitting in a crowded beachside restaurant, the aroma of charbroiled seafood filling the air and growling your stomach. Your meal arrives, topped with a golden brown, crunchy ...

NOW IS the time of year when blue crabs come out of their shells and steal the spotlight from their colder-weather counterparts. A seasonal delicacy, soft-shell crabs are the low-waste crustacean, ...

Atlantic blue crabs have shed their shells to make way for summer growth, meaning soft-shell season has commenced and restaurants are rushing to put them on their menus. These crispy crustaceans are ...

Soft-shell crab is a delicious treat that can be added to many dishes to make exciting and unique meals. Just make sure you don't skip this important prep step.

A whole deep fried soft shell crab on a roll with mayonnaise - Lauripatterson/Getty Images Soft shell crabs are a remarkable dining experience. Unlike regular old hard shell crabs, you can eat soft ...

Soft shell crabs are blue crabs that come from the Chesapeake Bay area and usually have two seasons, weather permitting. These are crabs that have recently molted and for the next few days their ...

To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen scissors, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the ...

2 to 4 servings This recipe is courtesy of Jimmy Sneed, probably the foremost expert on soft-shell crabs. He wrote the foreword to "The Soft Shell Crab Cookbook." In 1992, he was the chef at Windows ...

David Richardson caught his first female blue crab on March 10, an early start to soft-shell crab season in Charleston. A commercial crabber by trade, Richardson catches Atlantic blue crabs in traps ...

It's officially that season — soft shell crab season, that is. Whether you like them fried, seared, stuffed into a sandwich or on top of your shrimp and grits, the seasonal delicacy will be available ...

Last year’s softie season was marked by the early days of the pandemic, so this year, local chefs and restaurateurs are champing at the bit to get them on their menus. And as we head into April, you ...

There isn’t much that compares to the crunchy texture and fresh flavor of soft-shell crabs in the height of the season. And they’re back. Soft-shells have started arriving in Richmond, and they are ...