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Melissa Clark shows how soft-shelled crabs are at their best when broiled until crisp. Serve them on garlic-rubbed toast with a bright parsley-jalapeno sauce. Melissa Clark New York Times
Melissa Clark shows how soft-shelled crabs are at their best when broiled until crisp. Serve them on garlic-rubbed toast with a bright parsley-jalapeno sauce. Melissa Clark New York Times
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Love that jumbo lump crab

March 15, 2016 6:00 AM

More Videos

More NFL players sit, take a knee following Trump criticism 1:44

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Expect a physical game when HCHS takes on Hancock this Friday 2:48

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Bozo’s burglar falls on mopped floor, not once, not twice… 1:16

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A different kind of breakfast in Ocean Springs 1:45

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Southern Miss coach Jay Hopson discusses North Texas loss

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Casinos are in a 'great crab war'

Why this woman opted for life on the road in an RV over chemotherapy 1:46

Why this woman opted for life on the road in an RV over chemotherapy

Ole Miss quarterback Shea Patterson breaks down the Rebels' win 3:28

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  • Bourbon fan? Try an exclusive bottle handpicked by bourbon expert Jonathan Maisano

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.