Blue crabs are molting, and you know what that means — soft-shell crab season has begun. Tweets, emails, and special boards around town are trumpeting the news.

Over at FIG, Chef Mike Lata will be sautéeing soft-shell crabs in butter with spinach, artichokes, capers, lemon, and mushrooms, and then lightly garnishing the dish with spinach. “It’ll be super soft and simple. We’re leaving it almost naked so you can taste the crab itself,” he says.

Chef Todd Garrigan at Amen Street has been serving soft-shell crabs for lunch since yesterday, presenting them BLT-style and topped with okra for an extra Southern kick. For dinner tonight, they’ll have a soft-shell crab appetizer served with a bit of relish.

Chef Robert Carter at Peninsula Grill is possibly the most excited about soft-shell crab season. As an appetizer, he’s serving a grilled soft-shell BLT. The sandwich will feature applewood smoked bacon, Roma tomatoes, baby lettuce, and black pepper aioli, all sandwiched between two slices of sourdough bread. As an entrée, he’s dipping soft-shell crab in a Southern tempura (made with cornmeal) to seal in that briny flavor. The dish will be served with pimiento cheese grits and roasted tomato butter.