Season 6, Episode 4

The Secret to Soft Shell Crab

Chefs know that what is in season is at its peak of flavor, and Anne Burrell is celebrating the flavors of early summer. Her Pan Seared Softshell Crab with Pickled Onions, Radish, and Garlic Aioli, served alongside Stuffed Zucchini Blossoms with Heirloom Tomato Salad, is a meal worth waiting all year for.

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Recipes From This Episode

Stuffed Zucchini Blossoms with Heirloom Tomato Salad

Pan Seared Soft-Shell Crab with Pickled Onions and Garlic Aioli

Previous Episode

The Secret to Standing Rib Roast

The Secret to Dry Rubbed Ribs

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