I've been on a soft-shell kick this spring, which started recently in New Orleans. Hit the Acme Oyster House, where my tablemates and I feasted on soft-shell crab po' boys—simply dressed sandwiches with crunchy, juicy crab that practically explodes in your mouth. A few days later, we sampled the soft-shell crab with fava bean puree (pictured here) at Cuvee.
Back home last week, I continued the trend, making tempura-style soft shells with miso vinaigrette. If you go this route, use rice flour and cold club soda for the batter, which makes it supremely light and crisp.
Dish of the Week: Soft-Shell Crab Sandwiches
This recipe uses Old Bay, classic Chesapeake-area seasoning, in the dredging mixture. Substitute Cajun spices or any other seasoning, if you like.
Check out this story on soft-shell crabs for more tips and recipes.