It is dungeness crab season here since mid-November, but I have not had my first one yet. I have never seen it soft shell. Regulations require that they be 6-1/4 inch minimum to make sure they have had time to reproduce--otherwise they would be endangered. I think by then the shell is not molting.
Shroomgirl mentioned garlic and we do really like our garlic here. There was a complaint in the editorial section of the paper one time from someone who does not like garlic that it is very hard to get away from and people should remember not everyone likes it. Even the ballpark smells of it because they sell these killer garlic fries.
I copy a dish from Restaurant Lulu of Roasted Crab with garlic. The crab is drenched in olive oil and chopped garlic then topped with toasted creadcrumbs, kosher salt, black pepper, and whatever herbs are around, like fresh thyme, and I use herbs de provence, and some hot pepper flakes. They roast it in a wood burning oven 15 minutes, but I put it in a 500 degree oven a touch longer. The chef didn't tell me how to prep it, so I blanch it to kill it, then remove the guts (yuck) and roast (anyone have any thoughts on this?). They have a neat way of cutting it-- instead of just pulling off the legs and quartering the body, they cut into the body in hald with legs attached, then slice into it, leaveing a slice attached to each leg. I made 4 of these once and piled the legs in a spiral on a platter...serve with an all hands on meal. Roasted asparagus, sourdough bread and lemon wedges.