Discover the four chain restaurants that are already offering highly-rated fried soft-shell crab sandwiches as the season kicks off in early spring.

As spring approaches, seafood lovers across the United States start looking for one seasonal delicacy: the soft-shell crab sandwich. Light, crispy, and packed with coastal flavor, this iconic dish ...

A whole deep fried soft shell crab on a roll with mayonnaise - Lauripatterson/Getty Images Soft shell crabs are a remarkable dining experience. Unlike regular old hard shell crabs, you can eat soft ...

Convenience foods have a horrible reputation, in most cases entirely justified. In the quest for ease, other attributes -- such as flavor -- get tossed willy-nilly by the wayside. But there is an ...

1. Clean crabs but do not remove top shell. 2. Rinse well in cool water. 3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then ...

Watch as two British men try fried soft-shell crab for the first time at a lively seafood market. Their hilarious reactions highlight the surprising softness of the crab’s shell, and a friendly staff ...

ASHEVILLE - Chefs are reveling in soft-shell crab season and diners are reaping the rewards with a slew of new recipes landing on local restaurant menus and specials boards. Post 25 Kitchen and Lounge ...

Soft shell crab season is here. The typically fried, but sometimes seared, dish comes in a wide range of forms, from simpler sandwiches to cheffed-up versions at the city’s finer dining joints. As ...

The fleeting soft-shell crab season is here again and Charleston's chefs are yearning to wow their patrons with different renditions of the sought-after crustacean. Soft-shell season comes around ...

Sure, ramps and morels are great, but come spring, the seasonal delicacy I most look forward to is a soft-shell crab sandwich. Get one—or another of these other creative takes—while you can. The ...

They typically start to appear in restaurants in the springtime — fried on sandwiches, pressed into tacos, rolled tight into sushi. Many chefs are eager to get them in stock to be proudly rattled off ...