On the East Coast, soft-shell crabs are a sure sign of spring. Fresh soft-shells—wild blue crabs that have shed their hard shells to grow larger ones—are only available at this time of year, and for those who adore them, their arrival each year is something to celebrate. That feeling of pure excitement at spotting the first crabs of the season is perfectly expressed inthis postby Alejandra Ramos ofAlways Order Dessert. Get yourself psyched up for soft-shells by reading her post, then hustle over to the market, buy a few, and try her recipe forSemolina-Crusted Soft-Shell Crab BKT Sandwiches. (BKT, btw, stands for bacon, kale, and tomato. Alejandra’s fond of using kale instead of lettuce on sandwiches—sounds like a great idea to me.)

Semolina-Crusted Soft-Shell Crab BKT Sandwiches

Frying semolina-crusted soft-shell crabs