The seafood item I await every year with more anticipation than absolutely anything else, is Soft Shell Crab. They make their way up from the Chesapeake Bay fresh (as they molt) only for about six weeks to two months, generally starting in mid-May. They are likely best simply dredged in seasoned flour and saut??ed for no more than 1½ ??? 2 minutes per side ??? but there are other great ways to indulge.