Grilled Soft-Shell Crabs

I love soft-shells. They are such a treat when they come into season. We harvest them from three distinct areas. The first to begin the molting process are in Louisiana; we might see some “buster” crabs as early as March or April. The second wave come from the intercoastal area from Georgia up to Virginia. These crabs are very different from their gulf cousins, less fatty, crisper, and perhaps livelier. Last, we get the bumper crop from the Chesapeake. These guys are favorites, frisky and q