Dish of the Week Soft shell crabs Soft shell crabs have been in season for a few weeks now, and they're on menus all over town. And our interview with Eric Ziebold has definitely inspired a craving for these little delights. Nothing quite like the crunch of a deep-fried soft shell with the creamy flavor of its tomalley. The best part is the ease in getting to their crabby goodness, without all the work of......