1. With sharp scissor or kitchen shears, cut across the soft-shell crab’s “face,” removing the eyes and mouth. If a translucent-looking membrane is visible just inside the newly made opening, remove it.

2. Lift the pointed ends on each side of the top of the crab and remove the spongy, fibrous gills.

3. Turn the soft-shell on its back and pull or snip off the “apron flap.”

4. Rinse crab under cool running water, then pat dry with a paper towel.

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Wed, 01/04/2017 - 09:23

Preserve the past, safeguard the future with heirloom keeper recipes

For the holidays over the past few years, my friend, Lainey Smith, of Bluffton, has baked me a cheese pie made from a special passed-down... Read more