Going Soft
May 25, 2012
While the briny tang of a raw oyster slipping across the tongue is a distant memory come summertime (for those who still abide by those rules), it’s high time to turn your thoughts to other seasonal delectations. Enter the softshell crab for an all-too-short visit: Flavor and texture are at their peak from now until August, and, as usual, the simplest recipe is the best with the freshest seafood.
