In Season: Eric Ripert’s Sautéed Soft-Shell Crabs One of the seasonal glories of the Mid-Atlantic seaboard, soft-shell crabs, or “soft crabs,” as they call them down along the Chesapeake Bay, are available from spring through summer but are at their peak in June and July. The name refers not to a species of crustacean but to the molting stage of the blue crab, which sheds its shell in order to trade up to a new one. The best way to cook a soft ...
June 9, 2013 - New York Magazine