Soft-shell crabs are a type of crab that have a soft shell while they are in their molting stage. This happens once or twice a year, depending on the species.
When the crabs grow, they need to expand their shell. To do this, they need to eat lots of food so they can grow larger.
Because they are exposed while in their molting stage, soft-shell crabs are a tasty treat for many sea creatures. Some birds can even pick them off the surface of the water where they swim!
The best time to catch soft-shell crabs is in the spring. This is when most will molt, and there will be plenty of them out and about.
Soft-shell crabs and their shells
When soft-shell crabs are in season, it is a good idea to grab some and cook them for yourself. You can do this with blue crabs as well as Dungeness crabs.
While some may find the thought of a soft-shell crab disconcerting, it is a sign of a healthy crab. A soft shell indicates that the crab has recently moulted, or replaced its exoskeleton.
When a crab grows, it needs to replace its old shell with a new, larger one. This process takes place over several days, and the crab slowly creeps out of the old one before emerging in its new one.
The process is complicated but involves hormones that trigger changes in the shape of the exoskeleton. When it is time to grow, the old hormone level rises and triggers the growth spurt.
They are eaten when their shell is soft
Soft-shell crabs are harvested when the shell of the crab is soft, or less hardened. This can be due to a few reasons, but the most common is to preserve the quality of the meat.
When crabs molt, or shed their shell, they must wait for a new shell to harden. During this time, the crab is vulnerable to predators.
If they were to be harvested while in their old shell, then there would be no meat left!
The process of soft-shelling crabs takes some expertise and some time. Workers have to monitor when each crab molts and then pull them out before their new shell hardens.
They also have to work quickly to cook or serve them so that they do not go back into a protective state like in their old shell.
They are eaten immediately after shedding their shell
Soft-shell crabs are usually harvested when the crab has just molted, or shed its outer shell. This can happen several times a year, sometimes even monthly.
Because the crab has a new, soft shell, it is edible right away. However, only very skilled cooks can prepare it correctly, as it is very delicate.
The main problem chefs encounter is getting the soft-shell crab into the fryer quickly enough without breaking its new shell.
How to Cook Soft-Shell Crab
There are several ways to cook soft-shell crab. Your best bet is to consult a professional chef on how to do it safely and correctly.
Oils in the crab make it easier to peel off its shell
Soft-shell crabs require a little more work to prepare than regular fried crab, but the extra effort is worth it.
As mentioned before, part of what makes this crab preparation special is that the shell of the crab can be easily peeled off.
The other part is that soft-shell crabs require you to wash and prepare the meat inside the shell first. This is because once the crab is fried, the crispy shell becomes soggy and soft.
The chefs preparing the crab must first ensure that all of the meat inside is cooked through. Only then can they begin to peel off the shell.
To do this, chefs use a pick or needle to poke through the top of the shell and pull out some of the meat inside to make sure it is cooked.
Preparation of soft-shell crabs
Once you have caught your own soft-shell crabs, how you prepare them is a matter of preference. Most people prefer to cook them flat, or in a pan with a little bit of butter.
Some chefs suggest using a spiced batter for a more flavorful taste. Once the crab is cooked, it is important to not overcook it as that would make it tough and unappetizing.
With soft-shell crabs, the molts are too small to sell so they are given away free.
Soft-shell crabs aren’t always the best choice
While soft-shell crabs are a delicious treat, you should be careful when eating them. Not all restaurants prepare them properly, or safely.
Some cooks may use old recipes that call for soy sauce, which contains a chemical that can cause allergic reactions. Other cooks may not thoroughly clean the crab before preparing it, leaving potential bacteria behind.
Unfortunately, there is no universal set of rules for how to eat soft-shell crabs. Some people prefer to dip the whole crab in butter or another spread, while others just take the meat alone. Some like to wrap the meat in bacon before frying it!
The best advice? Ask questions at the restaurant! If they do not know how to properly cook and serve them, ask if there is someone who does.
Learn how to cook them!
Soft-shell crabs can be a little tricky to cook. Most recipes suggest using rubber or metal rings to hold the meat together while cooking, like in this recipe here.
You can also use spaghetti noodles as rings, just make sure to butter or salt them so the soft-shell crab holds together.
As mentioned earlier, they are best when cooked immediately after being caught. If you need to store them, refrigerate them and do so for no more than two days.
Watch out for sand in the soft-shell crabs; this can give your meal a grainy texture that you may not like. To avoid this, rinse them off and take care of that!
These are just some quick tips on how to cook your soft-shell crabs! Give them a try and let us know how they turn out.
Famous locations for soft-shell crabs
Soft-shell crab is a prized dish in many ocean-side resorts. Where does one get their hands on this deliciousness?
The Chesapeake Bay area is famous for its soft-shell crabs. These are harvested mostly in the spring, when the weather warms and the crabs start to shed their shells.
New York City has some of the best restaurants that serve soft-shell crab. The fish markets that supply these restaurants with soft-shell crabs have them all year round, not just during springtime.
In California, there are several beaches that harvest soft-shelled crabs. These include Avila Beach, Rockport, and Santa Cruz. Many of these crabs are then sold to restaurants and markets across the country.
Any time of year you can find soft shell crabs at your local fish market or seafood supplier.
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