The cost is $25. Sous chef Paul Taylor introduced a North Carolina soft-shell crab bao prepared with orange sesame glaze, Asian slaw and carrot-ginger puree and served on a house-made steam bun.

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Fleet Landing's soft shell crab sandwich. Credit: Provided; Ilyn Brown The No. 1 rule of soft ...