Soft shell crab is something Gothamist looks forward to throughout the year, so we tend to eat them as frequently as possible while they are in season (May-end of summer).
In our opinion, less is more when it comes to cooking soft shell crabs. Gothamist sautees the soft shells on high heat to create a crispy shell, which naturally contrasts with the soft, sweet creamy crab meat.
Citarella usually carries live soft shells that vary in price (about $2-$4 each). The fish mongers will clean them and prepare them for sauteing.
Are there any soft shell preparations that you'd like to share?