Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. It’s time to roll out the red carpet for soft shell crabs, a mid-Atlantic delicacy that becomes ...
The No. 1 rule of soft shell crab season is that soft shell crab season is fleeting. A restaurant may post a special dish at 5 p.m. and run out of the good stuff by 6 p.m. There are no guarantees in ...
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 ...
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