Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

The soft-shell crab-eating season is upon us. As the temperatures rise, those little crabs are harvested before their new exoskeleton can harden, producing an almost entirely edible delicacy that you ...

With the advent of soft-shell crab season, many Houston restaurants are featuring specials using these supple crustaceans, while some establishments that offer soft-shell crab year-round are simply ...