A soft-shell crab that is crunchy and juicy requires timing and skill from the waterman to the chef. They are best when pan-fried, though deep-frying is more common because it is easier and hides the sin of using older crabs.
Washington, D.C., chefs share their signature dishes. For Rasika Executive Chef Vikram Sunderam, it's Palak Chaat fried spinach, and for Hank's Oyster Bar's Jamie Leeds, it's braised molasses short ribs. For more, follow the link.