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.

Small, fertile, rugged and fueled by an expansive appetite, the species, he says, is “an exemplary invader, a perfect invader ...

a tiny soft-shell crab caught in spring and October when the crabs are molting. The latter are fried for a classic Venetian preparation. Many chefs in the region worry that blue crabs could ...

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 ...

While blue crabs can be found up and down ... The meat is also often turned into lump crabcakes or crab salad. Soft shell crabs are typically battered, fried, and eaten as a sandwich with a ...

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 ...