Soft-shell crabs are one of the wonders of the culinary world, with their pliable, fully edible shells. What gives them their ...

like blue crabs, in that they don’t have a uniformly hard exoskeleton and can’t grow their own shells. Instead, hermit crabs have a hard exoskeleton on the front part of their bodies but a ...

The blue crab is one of our region’s culinary calling cards and turns up in dishes like Crab Imperial, Crab Norfolk and She Crab Soup. But one of the most revered forms is soft shell crabs, ...

A Chinese mitten crab can be identified by its hairy claws, a notch between its eyes and four spines on its hard shell, officials said. These crabs vary in color from brownish-orange to greenish-brown ...

A joyous sign of spring and summer is the clusters of small crab sheds lying along the shorelines of the Rappahannock and ...

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 ...

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 ...