You've got crabs.If you're lucky—crab is delicious.Even better than one beady-eyed crustacean full of buttery white flesh: four different kinds of fabulously flaky crab meat.It takes a true badass visionary to make a single dish that combines soft-shell crabs, claw meat, lump meat, and stone crab claw meat with heaps of fresh herbs. A visionary like, say, Margot Henderson.She recently stopped by the MUNCHIES garden and whipped up this spicy spring dish, replete with both seafood and big, bright flavor.
If you didn't have crabs before, you're gonna want them now.