| No Images? Click here  Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce  From May through September, blue crabs shed their hard shells as part of their growing process. When caught before the new shell hardens, they're the delicacy known as soft-shell crabs. There's very little of a soft-shell crab that you can't eat, though there are a few bits that should go before you fry them up (consult our guide to cleaning soft-shell crabs for more on that, or ask your fishmonger to do it for you). While there are many ways to prepare soft-shells (battered and fried are pretty killer), at home Daniel prefers to quickly sauté them in butter after lightly dredging them. The faster he can get a fresh soft-shell onto his plate, the better. As for that pan sauce, it's just browned butter, some frizzled capers, lemon juice, and parsley—a perfect topper to plump, juicy, and briny soft-shell crabs. The Kitchen Essential  Tongs A good pair of silicone-topped locking tongs are perfect for transferring crabs from the frying pan to a serving platter. More Crab Recipes for Every Occasion 
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