There?s nothing like soft shell crabs. The sweet-and-fresh flavor profile. The interplay of textures, crunchy and tender. Sourced mid-spring to early fall along the Atlantic coast-from Florida, up through the Carolinas, on through Maryland, all the way up to Port Norris, New Jersey-each crab is a delicacy, yes. But it?s also a fleeting moment, captured in an instant. A crab only molts so many times. And each time, only for a short time. That makes every soft-shell crab special, even more so when it?s selected by Joe for Citarella. Dust in flour (preferably Wondra) and saut? in olive oil. No more than two minutes per side. And don?t be shy: you can eat the whole thing.