Soft Shell Crabs

The soft shell season is open, and we've got the goods. These crabs were harvested in Maryland from the Chesapeake Bay.

This seasonal specialty from the Mid-Atlantic region has a dedicated following. Marylanders (and all those who have discovered this treat) can't wait to get a taste of "softies" each year.

A quick dusting of flour and a trip to the frying pan is all these really need, but feel free to follow your imagination as you dress them up. 

Don't feel intimidated by frying soft shell crabs at home.

Sold in packs of 2 crabs (about 4 inches point to point), vacuum-packed and super-frozen

Note: Pat your crabs dry with paper towels before cooking for best results.