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With soft shell crab season upon us, Citarella's Joe Gurrera shares his expertise on molting blue crabs or "soft shells, one of his all-time seasonal favorites.
Crisp. Golden brown. Earthy. Sweet and delicious. A noteworthy crunch as you bite into its briny, juicy center, devouring the whole thing, claws and all. Nothing else quite compares to a fresh soft shell crab, simply dusted in flour and pan fried. But before that soft shell hits the pan, a lot has to happen.
