Crispy fried soft shell crabs are a seasonal favorite. (Delicatessen) Soft Shell Crab season is here and these special crustaceans are tasty and much easier to make than you might think.

Let sit at room temperature. For the crab: Heat enough of the oil over medium-high to high heat in a heavy-bottomed pot to measure 4 inches. The oil should register about 350 degrees.

Dip the crab pieces into the milk and then into the seasoned flour, being sure the pieces are evenly coated. Working in batches, carefully add to the hot oil (they will sputter and pop on contact ...

1. Melt ½ cup butter in the still-hot pan. Cook until it turns light brown, but don’t let it burn. 2. Add parsley to the pan and cook for 1 minute, stirring or whisking constantly. Add lemon ...

Published: May 16, 2015 at 10:30 AM Food, SoFlo Taste No description found Ingredients: 4 large soft-shell crabs, cleaned 2 cups buttermilk 50/50 AP flour to cornmeal, for dredging ½ cup of your ...

Black Rooster 201 Meeting St. (803) 724-2853 blackroostersc.com At prominent restaurateur Kristian Niemi's "French-ish" spot just across the river, executive chef Alex Strickland will craft crispy ...

When Victor Scargle tasted his first soft-shell crab back in 1995, it was at the behest of some more senior chefs he was working with in a New York City seafood restaurant. Then a young, up-and ...

The soft shell crab season comes into full swing finally. Oh, yes — those tender sea critters pack so much crab flavor yet are so easy to eat. There's no messing with claws or shells because you ...

Get a taste of these at our Charleston Soft-Shell Crab Crawl intermission party on Tuesday, April 3 from 6-7 p.m. Tickets are $20 and include a glass of Rose de Printemps wine from co-founding ...

Chef Harold Dieterle is currently offering soft shell crabs at two of his restaurants, as these crabs happen to be one of his favorite ingredients to work with. At The Marrow, his contemporary ...

The short soft-shell crab season will be over before you know it — most places stop selling them right after the summer — so get ’em while you can. Bridge Café279 Water St., 212-227-3344 ...