Convenience foods have a horrible reputation, in most cases entirely justified. In the quest for ease, other attributes -- such as flavor -- get tossed willy-nilly by the wayside. But there is an ...

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 ...

It’s the start of crab season around DC. Here’s where to find soft-shells—the Mid-Atlantic and Southern delicacy is typically available in late spring through early fall. More into cracking hard crabs ...

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 ...

1. Clean crabs but do not remove top shell. 2. Rinse well in cool water. 3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then ...

Spring has certain indicators in South Carolina — an unbearable amount of pollen, fluctuating temperatures and soft-shell crabs. The seafood delicacy is as fleeting as the weather. Each spring, a ...

Sure, ramps and morels are great, but come spring, the seasonal delicacy I most look forward to is a soft-shell crab sandwich. Get one—or another of these other creative takes—while you can. The ...

ASHEVILLE - Chefs are reveling in soft-shell crab season and diners are reaping the rewards with a slew of new recipes landing on local restaurant menus and specials boards. Post 25 Kitchen and Lounge ...

They typically start to appear in restaurants in the springtime — fried on sandwiches, pressed into tacos, rolled tight into sushi. Many chefs are eager to get them in stock to be proudly rattled off ...

Maryland is famous for its crab cakes, but some restaurants offer better versions than others. Here's where to find the ...

Photos of soft shell crabs have likely started to infiltrate your social media feeds, as the season is finally upon us. This time of year, blue crabs start shedding their shells and chefs rush to put ...