It’s a soft shell crab extravaganza at Met Back Bay, where chef Cory Williams is channeling all his culinary creativity into the tenth annual 30 Ways in 30 Days menu. Through Thursday, June 11th, you can tuck in to nightly specials that highlight the thin-skinned and much-loved Chesapeake crustacean – corn flour-fried in a New England-style crab roll, hoisin-barbequed on a steamed boa bun or tempura-fried with soy peanut sauce and cucumber noodles, just to name a few. Give the restaurant a call at 617.267.0451 for a table before the fleeting season comes to an end.