It’s time to roll out the red carpet for soft shell crabs, a mid-Atlantic delicacy that becomes available when the Chesapeake Bay crustacean molts from its hard shell each year. D.C. chefs prepare the spring-to-early summer specialty all sorts of ways, from buttermilk-battered to grilled, and pop up on menus atop pastas, inside sushi rolls or sandwiches, alongside seasonal veggies, and more.
Head to link in bio for an up-to-date softies tracker around town. 🦀
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@tiers2you
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