Pass The Salt
July / August, 2012
When soft-shell crab specials begin creeping back onto menus, it's a sure sign summer is right around the corner. It all starts in early May, when across the Eastern Seaboard the first molting blue crabs shed their hard winter shells. That's the moment professional crabbers sweepin, grabbing boatloads of primes (the runts of the soft-shell crab litter), jumbos (the midsize models) and whales (the family giants). Restaurants around the country tend tomonopolize the best of all three, but you w...
