Much in the same way that some people prefer a window seat while some won’t fly unless they’re in the aisle, the question of hard shell luggage vs. soft shell versions is a very personal choice.

The best part? You can eat the shell. Summer, sun, and soft-shell crabs — few combinations are as simple and memorable. Over ...

This version, using soft shell crabs, is a compromise – you get all the crabby flavour without having to deal with the shells. You’ll still have garlic breath, though. You can use pre-peeled ...

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 ...

See which restaurants in Charleston have soft shell crabs on their menus. Chef de Cuisine Rachel Blumenstock of Cru Cafe will be serving rotating specials throughout soft shell season. Those ...

Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook, 2-3 minutes (depending on size of crabs). Baste crabs with Old Bay ...

Dip the crabs, one at a time, into the batter and allow the excess to drip off. Holding the crab by the shell flaps, carefully lower the crab legs and body into the hot oil. Wait for a few seconds ...

1 large yellow onion, peeled and thinly sliced 2 tablespoons kosher salt 1 tablespoon granulated sugar ¼ cup white wine vinegar ...

Wash, clean and pat dry soft shell crabs carefully. 2. Marinate crabs in ginger and garlic paste, red chilli powder, chicken broth powder and half lemon juice. Keep aside. 3. Slice fresh coconut ...