I love all crab dishes, even those made with the canned stuff - although fresh is so much better. This dish is a bit fiddly, as it takes a while to get all the crab meat from the shell ...

But I've struck gold, and it's even better than regular old live crabs. Today, we're making sushi from live soft shell crabs. Soft shell crabs are an absolute delicacy. You can eat virtually the ...

Remove large shell of crab and discard fibrous tissue, which is mostly found under the shell. Divide each crab into two. 2. To make thick coconut milk: scrape or grate the young coconut pulp ...

If you can’t find soft shell crabs (frozen ones are fine!), then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish ...

1 large yellow onion, peeled and thinly sliced 2 tablespoons kosher salt 1 tablespoon granulated sugar ¼ cup white wine vinegar ...

Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook, 2-3 minutes (depending on size of crabs). Baste crabs with Old Bay ...

segment on Weekend Today in Central York, viewers learn how to make a Soft Shell Crab Sandwich ... We based our recipe off a similar one you can find here, too. Ingredients for the Old Bay ...

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...