Peak-season picks: soft-shell crabs

Wild-caught and sustainably sourced from Maryland and Louisiana, these soft-shell crabs are a seasonal treat meant to be savored. Dress them up with a flavored compound butter (we love using tomatoes, gochujang, or herbs), or drizzle over a sauce like romesco or chimichurri. It's hard to go wrong! Here's the basic method for cooking them: Season some flour with salt, then dredge your soft shell crabs in it, coating all over and shaking off any excess. Heat a thin layer of olive oil in a pan over medium-high heat, then add crabs and cook until coating is golden, about 3-4 minutes per side. During the last two minutes, melt in a compound butter and spoon it over the crabs as they cook.