|Our friend Judy Brunk harvests soft crabs.|
A soft-shell crab is a culinary term for a crab that recently has molted its old exoskeleton and is still soft. Around here, we love to get our hands on these! And now is the season.
Once you're in the kitchen, prepping these treats for cooking is a breeze. Just take some kitchen shears and cut off the crab's face, slicing about a quarter-inch behind the eyes. Pull up the soft upper shell, leaving it attached, and remove the spongy gills underneath.
|A home chef popped one of these fried delicacies into a tortilla for a tasty wrap.|
|The cook on this one took the panko crumb route.|