like blue crabs, in that they don’t have a uniformly hard exoskeleton and can’t grow their own shells. Instead, hermit crabs have a hard exoskeleton on the front part of their bodies but a ...

In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make a Soft Shell Crab ...

Pour off and discard the liquid in the back shells, then scrape the tomalley (crab fat) and roe into a bowl. Rinse out the back shells then set them aside to air dry. Remove all the meat ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...

If you just made yourself a pile of steamed crabs for dinner, don't toss those shells in the trash just yet -- you can still get some use out of them even if you can't eat them. That's because ...

Those round shells and long legs give Japanese spider crabs an arachnid-like look, hence their common name. These animals also have spines behind and in front of their short eye stalks.

This version, using soft shell crabs, is a compromise – you get all the crabby flavour without having to deal with the shells. You’ll still have garlic breath, though. You can use pre-peeled ...

Soft shell crabs are named because they’re actually blue crabs that have just molted their shells, so their new shells are as tough, and fry up incredibly well to a golden brown deliciousness ...