Summer, sun, and soft-shell crabs — few combinations are as simple and memorable. Over the years, cooking and eating crabs has hit an all-time high and regulations are tightening to rebalance ...

"Fresh soft-shell crabs should be cooked within a day or two of purchase," she says, "and because you're eating the entire crab, sourcing matters. Look for local, sustainably caught crabs when ...

Storage Notes: Refrigerate the crabs for up to 1 day; the beans, for up to 3 days. Where to Buy: Soft-shell crabs can be found at Asian and seafood markets and well-stocked supermarkets.

More weekend specials are to come but soft-shell crabs are fleeting. “If you love them, go and eat them now,” said Sam Kosik, co-owner of Mother Ocean Seafood. “Get them while they last.” ...

At the beginning of this recipe, Marcelle describes how to clean a soft-shell crab for cooking.Makes 4 servings 4 medium soft-shell crabs 1/2 cup buttermilk 1 cup all-purpose flour 3/4 teaspoon salt ...

"The Italians in Venice, they've been harvesting the green crab as a soft shell crab for hundreds of years," said St-Hilaire. Fried and eaten whole in the shell, green crabs are a delicacy in Italy.

This chef-favorite seasonal crab can be fried, grilled, and sautéed easily at home. The best part? You can eat the shell.