Soft-shell crabs

These are regular crabs and not separate species of crab — that have gotten too big for their shells. In order to keep on growing, they shed their shell and make new, bigger ones. In other words, they molt, and it is this molting process that makes soft-shell crabs such a treat. While they’re in this stage, they are one of the tastiest treats. They have the perfect balance of a delicate, melt-in-your-mouth texture yet firm enough to be in top shape come your busiest hours.

Soft-shell crabs are best eaten golden and crisp or sauteed. If you try to boil them as you would a normal crab, they would just fall apart. It’s a good idea to get your fill when you can because although the season is plentiful, it’s also short.