51 Lincoln encourages you to get crabby with a month of soft shell crab celebration. For the ninth year, the kitchen will dish out the seasonal specialty 30 ways in 30 days during the month of May. Previous plates from chef Jeff Fournier and team have worked the Chesapeake delicacy into mac & cheese, banh mi, ravioli and ratatouille, and served it up chicken-fried, jerk-style, parmesan-dusted and oatmeal-crusted. Call 617.965.3100 to reserve an evening table Tuesday through Saturday and see what’s in store for this year.