It's soft-shell crab season now until the end of summer, which means we're going to be seeing lots of it on local menus -- usually served lightly battered and deep-fried, always eaten whole.
The good news? No futzing around with crab-crackers.
The bad news? Having to eat those beady little eyes.
If you're not squeamish about soft-shell crab, you already know its many virtues -- sweet meat, major crunch, and a bit of juiciness in the middle. If you've never tried it, you're definitely missing out.
Ever wonder what the soft shell is all about? Here's a science lesson to get you up to speed: