Log In / Join Now

Magazine Archives: May 15, 2003

Soft-Shell Crabs

Imports make this once-seasonal pleasure available year-round
Sam Gugino
Issue: May 15, 2003


Warmer weather not only brings an abundance of hard-shell blue crabs but signals the season when these crabs lose those shells and, for a very short time, become soft-shell crabs. With soft shells, you don't have the tedious (and messy) work of picking through shell and cartilage to get to the meat.

For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2003.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.