Soft-Shell Crabs

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for the May 15, 2003 issue

See Also
Australia's Edge
Australia's Riesling Surprise
Leaving Pinotage Behind
Value Leaders
Australia's Edge
Australia's Riesling Surprise
Leaving Pinotage Behind
Soft-Shell Crabs
New Heights in Aspen
Feedback: Opinions and Trends in Wine
Chefs Impress at Annual Masters of Food and Wine
Más Tequila!

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.