Savor the sea’s bounty with soft shell crabs

Spring means a crop of fresh seasonal ingredients, including tender vegetables and soft shell crabs. To make the most of the season’s delicacies, Chef Ed Brown of the Sea Grill restaurant in New York’s Rockefeller Center created a tempting seafood menu. Try these recipes at home:

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Indian Spice-Crusted Soft Shell Crabs with Spring Vegetable Ragout

Chef Ed Brown of Sea Grill Restaurant

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Seared Tuna Loin with Baby Hearts of Romaine Lettuce and ‘Caesar’ Vinaigrette

Chef Ed Brown of Sea Grill Restaurant

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Shaved Vegetable Salad with Yuzu Vinaigrette

Chef Ed Brown of Sea Grill Restaurant