David Richardson caught his first female blue crab on March 10, an early start to soft-shell crab season in Charleston. A commercial crabber by trade, Richardson catches Atlantic blue crabs in traps ...

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 ...

You can spend over $1,000 on a carry-on spinner, but our tests find that high-quality hard-shell bags cost a fraction of that ...

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 ...

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 ...

Measured another way, 3 ounces of soft-shell crab contains about 70 calories, but in that pretty minimal package lurks a protein powerhouse: about 18% of your recommended daily value (DV) of protein ...

Many nights, Trudy Luke is up all night monitoring her blue crabs. Producing soft-shell blue crabs is all about the timing — being ready to take a crab from the tank in the small window after it has ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. A couple of weeks ago, on a sunny March Sunday, a group of scientists, ...