Who better to headline our annual softshell crab extravaganza than a group of wicked talented Boston-area chefs? They’ll be collaborating on a bold, New England–inspired menu featuring the limited-time-only, crave-worthy crustacean in every savory course.


Hors d’Oeuvre
Blackened Watermelon with Basil
Veal Sausage–Stuffed Zucchini with Golden Raisins, Pine Nuts, and Anchovies
Pickled Portuguese Sardines with Tomatoes, Sherry Vinegar, and Wood Sorrel on Grilled Rye
Miniature Corn Dogs with Smoked Mustard and Pickled Fresno Chiles
Pickled Shrimp with Green Papaya Salad, Peanuts, and Cilantro
Summer Truffle–Corn Soup with Opal Basil 

Chilled Softshell Crab Custard with Peekytoe Crab en Gelée, Summer Vegetables, and American Caviar
Softshell Chile Crab with Fermented Black Beans and Squash Blossom–Crab Rangoon
Crispy Softshell Crab with Jersey Corn, Pickled Watermelon Rind, and Green Goddess Dressing
Softshell Crab with Quinoa, Braised Bacon, Heirloom Tomatoes, Whipped Yogurt, Lemon Verbena, and Olive
Barbecue Softshell Crab with Jonah Crab Salad, Smoked Peanuts, Kohlrabi, and Cornmeal Pancake 
Salted Caramel–Peanut Macaron with Mango Sabayon, Poached Golden Raisins, and Yogurt Coulis