Soft Shell Crab season is here!

So they charge by the “each” and not the “pound.”?

They’re sold by the “each” in SF.

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Yeah, and they go up every year (as everything does, I guess). When I first starting cooking them at home, they were $5/each. And it doesn’t seem like that long ago.


Finally had my first soft shells at a local seafood restaurant, prepared simply meuniere style. They were delish with a glass of white wine. The owner shared that prices had come down to $5 & change, at wholesale.