I've written about soft-shell crabs before; they're one of my favorite harbingers of springs, right up there with rhubarb and morels.
Whole Foods was running a 50% off sale on soft-shells the other day, so naturally I picked up a couple. Instead of dredging them in flour and Old Bay seasoning, like I usually do, this time I dredged them in panko.
They came out really deliciously crunchy. A hit, a very palpable hit.
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