Pickling: It's not just for cucumbers -- Anne pickles radishes and onion.

Anne Burrell's got the secret to cooking crispy, pan-seared, soft-shell crabs at home. For this easy preparation, the soft-shell crabs are patted dry to remove as much water as possible and dredged in rice flower, which will help crisp the exteriors. Use peanut oil or a neutrally flavored nut-free oil in your pan and fry each side of the crab for 3 or 4 minutes. Serve with a bright, tangy salad and creamy garlic aioli sauce.

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Crab Recipes Shellfish Recipes

Cheesy deep-fried zucchini flowers top a simple salad of heirloom tomatoes.

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