Soft-shell crabs are crabs which have recently molted their old hard exoskeleton, leaving them with a paper-thin shell that is more like a skin. They are primarily a spring treat and can be found at seafood counters from May through June. Chef Laurent Tourondel shared his simple and classic Asian method of frying and seasoning the spring crabs. The recipe is fairly easy—here’s an easier one still if this one is daunting—and the result is incredibly flavorful.