Resy’s Guide to Soft-Shell Crab Season

Mount Pleasant’s Grace and Grit boasts a stockpile of soft-shell crabs, courtesy of Livingston’s Bulls Bay Seafood. Get yours with one, or several, of the 16 decadent grit preparations on offer (think options ranging from smoked tomatoes and feta to truffles and brie).

No fear of missing out here, as chef Kevin Johnson’s farm-to-table restaurant keeps a ‘trio of crabs’ on its standby menu. The craveable dish features a hat trick of softies prepared in old-school, Old South, and Old World styles.

As if seasonal staples like grilled branzino and charred oxtail agrodolce weren’t enough, this modern Italian trattoria has been serving crustacean-focused treats, too. For a limited time, try the semolina-dusted softie sandwich with smashed peas, pancetta, and carrot aioli.

Chef Brandon Florie’s Mount Pleasant joint is currently serving up soft-shelled delights in Lowcountry style. Spring for a lightly battered crab atop a succotash of fresh corn, edamame, and black-eyed peas. Pro-tip: sister restaurant Pier 41 has them, too.

Behold this King Street staple’s extraordinary softie creation: a cornmeal dusted soft-shell crab served with asparagus, snap peas, and spring onion aioli. It’s almost too beautiful to eat (almost).

Mon dieu! Relaxed French bistro, Purlieu, has added a roasted soft-shell crab with seared baby romaine, cucumber, radish and chervil, topped with  rye bread crumbs and creamy black pepper dressing.

Keeping with its South-by-Southwest roots, Red Drum has been frying up ancho chile-and -panko-crusted McClellanville crabs. Make it a feast with sides of charred corn, roasted poblano peppers, blistered tomatoes, and chipotle crema.

This chic Johns Island newcomer is the place to be right now. Opt for a cornmeal-crusted softie with chilled asparagus and spring pea salad (plus, pickled peppers, fried green tomatoes, and horseradish remoulade for good measure).

Just this once, skip the escargot and caviar and order this elegant restaurant’s pan-fried softie, served over a springtime salad made with apples, arugula, and golden beets.

SNOB’s got the goods. Try a tempura-fried soft-shell crab with baby arugula and kimchi dressing or soft-shell crab a la plancha, served with gem potatoes, sweet peppers and corn coulis.