The Maryland blue crab is renowned ... and early summer months the crabs undergo a fascinating transformation, shedding their hard shells to become the coveted soft-shell crabs.

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.

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 ...

Marinated with flavours, crabs are dipped in batter, fried an tossed in freshly made coconut masala. Slice fresh coconut finely and dry it in a salamander heater. 4. Heat little oil in a pan. Add ...

“If you wanted to help the blue crab population, you would shut down soft shell crab season for at least two to three years,” said Wertan. “The most important thing, you cannot take harvest ...

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 ...

Fleet Landing serves a crispy soft shell crab with fried green tomato, grits and bacon jam (add an extra crab if you’re feeling feisty). Guests can also order a fried green tomato BLT with soft ...