Prepare a grill for high-heat cooking. Oil the grate well. Keep lid closed. Make the Old Bay butter: In a saucepan over high heat, melt butter. Add garlic, shallots, lemon zest and juice, thyme 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 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 ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Fleet Landing's soft shell crab sandwich. Credit: Provided; Ilyn Brown The No. 1 rule of soft ...

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 ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Equinox chef Todd Gray says he received soft shell crabs before anyone else in the area this year.

Yet another harbinger of spring: soft shell crabs have returned to the menu at Grand Central Oyster Bar. The arrival of the fetishized crustaceans, which hail from Florida, was delayed a bit due to ...

Right around the time that a full moon almost coincides with Easter Sunday, blue crabs start shedding their shells and "softies" hit local restaurant menus. More restaurants are likely to list the ...