It’s almost last call for soft shell crabs, a Mid-Atlantic favorite that becomes available when Chesapeake Bay blue crabs molt from their hard shells each year. D.C. chefs are preparing the late spring-to-early summer specialty with seasonal ingredients like asparagus and tomatoes. Spot them in sandwiches, as part of weekly specials, or inside sushi rolls. Equinox chef Todd Gray, who got in on the season early this year, tells Eater many crabs are in between sheddings right now and more softies should return to menus in July.

Given their relative scarcity and popularity, it’s always best to confirm with restaurants if they have soft shells on hand.

The freshest sushi in Arlington! Enjoy everything from specialty rolls to Pan Asian favorites - expect a mix of contemporary flavors synthesized with traditional dishes for a unique dining experience unlike any other.

The pan-Asian spot's relaunching their whole menu, with completely traditional dishes like the Ziggy Stardust (Wagyu beef w/ grilled asparagus/ garlic jam/ jalapeño aioli), the Aqua Lung (soft shell crab w/ masago/ habañero/ eel bbq sauce), and an "aesthetically pleasing vertical presentation" in the Ahi Tower. They're also rolling out nine new cocktails, like the vodka, ginger & lychee Mary Jane's Last Dance -- prepare to be quite tokin' with it.