All this week we’ve brought you the series “Claws and Effect,” a deep dive on the crabs of the Chesapeake Bay, taking a look at crabs and the crab industry in its present iteration and in the future.

Imagine this: you’re dining in a restaurant, and they spill a meal in front of you with the whole soft shell crab, golden and crispy, staring back at you. It’s not just the meat it’s the whole dang ...

1. Soak the cleaned crabs in buttermilk for one hour. 2. Heat butter and oil in a Dutch oven or heavy skillet over medium heat. 3. Whisk together the flour, cornmeal and seasonings. 4. Dredge the ...