soft-shell crabs.

They are highly perishable and should ideally be cooked the day they are purchased, but they can last 1-2 days if kept properly chilled and damp.

Yes, they can be frozen. It is best to clean them first, wrap them tightly in plastic wrap, and then place them in a freezer bag for up to 3 months.

Look for crabs that are still alive and moving. They should have a fresh, salty smell like the ocean; avoid any that smell like ammonia.

Yes, the entire crab is edible, including the shell, legs, and claws, once the face, gills, and apron have been removed.

Use kitchen shears to snip off the front of the crab (eyes and mouth), lift the side flaps to pull out the feathery gills, and pull off the apron on the bottom.

While the texture is unique, you can substitute with jumbo shrimp or hard-shell crab meat, though you will lose the edible shell experience.

Like most shellfish, they contain a moderate amount of cholesterol (about 78mg per 100g), but they are very low in saturated fat.

The season typically runs from spring through early autumn, peaking in May, June, and July when blue crabs molt their shells.

They are most commonly served deep-fried, pan-seared in butter and garlic, or served in a sandwich (Soft-shell Crab Po' Boy).