‘Tis the season to eat the most scrumptious spider-like delicacy that I know of: Soft Shell Crab.

The optimal time to enjoy this summertime favorite is between the months of May and July. In other words, right now!

There are a number of fine restaurants throughout the city offering the seasonal speciality, including Hayes Street Grill (320 Hayes Street) and the famous Naked Lunch (504 Broadway).

If you’re looking to stay in, however, there are several easy-to-make recipes for this finely fried crustacean. My personal favorite is below:

Serves 4


4 soft shell crabs

1 cup buttermilk

1/2 cup flour

1/2 cup panko bread crumbs

1 tsp Old Bay Seasoning

1/2 tsp pepper

1 cup clarified butter

Cut the crabs in half and soak them in buttermilk for 2 hours.

At the same time, mix together flour, panko crumbs, Old Bay, and pepper and prepare for dredging.

Heat the butter and get ready to fry the fresh little buggers.

After the crabs are done marinating, dunk one at a time into the buttermilk and then dip them into the flour mixture, making sure that they are well coated all around.

Add each crab to the butter and cook until the shell is pink, and the coating is nicely browned.