Chefs are preparing for the late-April start of soft-shell crab season and are already dreaming up ways to serve the unique seafood in bisques, bread puddings and as the star of entrees. "It’s such a great product, very versatile, sweet flavor, has a crunchiness to it," said chef Victor Scargle of Lucy's Restaurant in Yountville, Calif. "It goes well with a lot of stuff."

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