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 ...

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 ...

For a very short time in late spring and early summer, crabs molt their hard shells and become soft and delicate. Their bodies become almost fully edible and can be cooked in a variety of ways that ...

My last trip to the East Coast, I found Charleston, South Carolina on the cusp of its soft shell crab season. The first night in town, a friend and I visited a highly regarded seafood restaurant, ...

NOW IS the time of year when blue crabs come out of their shells and steal the spotlight from their colder-weather counterparts. A seasonal delicacy, soft-shell crabs are the low-waste crustacean, ...

It’s a most magical time of year, early spring, when Mother Nature begins waking up all around us. We can see it in early crops like asparagus and strawberries, and in seafood markets with plump ...

Georges Forgeois' new restaurant Clarkson is serving soft shell crabs two ways this season. For lunch Chef Rebecca Weitzman is offering a soft shell sandwich on their house made potato roll with ...

On a recent Thursday night, I was sitting at a sidewalk table at Mayas restaurant, enjoying the artistically tattooed, lower Magazine Street crowd and internally debating the merits of the various ...