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 ...

“Tell people they can eat the whole thing,” one of my colleagues urged me when I told her I planned to write about soft-shell crabs. If you love blue crabs but are daunted by all that cracking and ...

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, ...

Soft-shell crab season has arrived. Every spring, mature crabs shed their old shells and start growing bigger ones. That natural process temporarily transforms them from hard-shell crustaceans that ...

Discover a humble Annapolis crab house where paper-covered tables, Mill Creek views and Old Bay–steamed blue crabs turn lunch ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X It’s a most magical time of year, early spring, when Mother Nature begins waking up all around us.

Many nights, Trudy Luke is up all night monitoring her blue crabs. Producing soft-shell blue crabs is all about the timing — being ready to take a crab from the tank in the small window after it has ...

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 ...

ASHEVILLE - Chefs are reveling in soft-shell crab season and diners are reaping the rewards with a slew of new recipes landing on local restaurant menus and specials boards. Post 25 Kitchen and Lounge ...

As someone who grew up enjoying all that coastal Wilmington could offer, manna chef Carson Jewell has a special appreciation for soft-shell crabs. “I love them because they are basically the sign that ...

It’s a most magical time of year, early spring, when Mother Nature begins waking up all around us. We can see it in early crops like asparagus and strawberries, and in seafood markets with plump ...