soft-shell crab

Molt, batter, fry -- that's the order that gets soft-shell crab from the ocean to our plates.
Timing is everything for soft-shell crabs. They only come around during the summer when the blue crab casts away its hard shell.
"This is unique to Maryland," Miller said, adding that because the entire crab is fried and placed onto a bun -- legs, claws
To shed their shell, they form a new "coat" underneath, and then puff themselves up to break their current shell. Once they
The moment the "what-are-we-cooking-for-the-Fourth?" emails from my brother, sister, mom and dad start pinging like crazy in my inbox -- usually about a week before the holiday -- I know it's time to stake my claim.