It’s soft shell crab season and I just stocked up at Kim’s Fish Market on Queens Boulevard in Sunnyside. They are super fresh and only $4.99 for live crabs.

All you have to do it snip off their faces with kitchen scissors, pull out their lungs (AKA devil’s fingers), and yank off their aprons. I dredged them in chick pea flour (besan) from that amazing spice shop on 1st Ave in the East Village. After about three minutes on each side in a frying pan with some high smoke point oil, they were on my plate ready to be inhaled with a little bit of ponzu shōyu.