RecipeMuncher

So. I’ve cooked you soft-shell crabs. Again. I can’t help it; I’m obsessed. I’d like to give you some variety here, but I just can’t resist these seasonal crabs. I blame their crispy skins, and the way you can suck out all the butter they’ve been cooked in, then pop the moist, soft meat in your mouth. crab fat that’s so wickedly good I want to hoot. I blame these East Coast blue crabs for making me wait all year, anticipation building, for them to shed their (...)