When is Soft Shell Crab Season in South Carolina? A Guide to this Tasty Lowcountry Delicacy

Soft shell crab season is an exciting time in South Carolina, especially for seafood lovers in the Lowcountry region. These tender, crispy crustaceans are a highly anticipated seasonal delicacy But when exactly does soft shell crab season start and end in South Carolina? And what makes soft shell crabs so special anyway? Keep reading to learn all about soft shell crab season timings, preparation methods, and the best places to enjoy them in South Carolina.

What are Soft Shell Crabs?

Soft shell crabs are blue crabs that have recently molted their hard outer shell in order to grow. They are harvested immediately after molting while their new shell is still soft and tender. This allows the entire crab to be eaten whole. The usual process of eating hard shell crabs involves cracking open the shell, discarding it, and eating only the meat inside. But with soft shell crabs, you can enjoy the delicious crab meat as well as the soft shell and legs.

Soft shell crabs have a sweet, briny flavor and a crispy texture when fried or sautéed. They are a highly coveted seafood delicacy in coastal regions. While you can eat them whole, soft shell crabs are often served as sandwiches, tacos, or in savory dishes like pasta. Their versatility and rich flavor make them a popular seasonal treat.

When is Soft Shell Crab Season in South Carolina?

Soft shell crab season in South Carolina typically runs from early April through July. The season lasts only a few months as crabs can only be harvested in their soft shell state for up to 72 hours after molting.

Here are the general start and end months for soft shell crab season in different parts of South Carolina:

• Charleston: Early April to Late June
• Myrtle Beach: Mid April to Mid July
• Hilton Head: Late March to Early June

The season timing can vary slightly year to year depending on water temperature and other environmental factors. Generally, soft shell crab season starts earlier in the south around Hilton Head and ends earlier in the north around Myrtle Beach.

The peak months when soft shell crab supply and quality are highest are May and June. This is when most South Carolina restaurants showcase soft shell crab dishes on their menus

Where to Eat Soft Shell Crab in South Carolina

From laidback beachfront shacks to upscale Charleston bistros, here are some of the best places to eat soft shell crab in South Carolina:

Charleston

• FIG – This highly acclaimed Charleston restaurant is famous for its crispy fried soft shell crab with corn puree and tomato-bacon jam. A lowcountry classic!

• Hank’s Seafood – Come here for crab cakes made with fresh-caught soft shell crab and creative riffs like soft shell crab banh mi sandwiches.

• The Ordinary – Their soft shell crab BLT on brioche with spicy remoulade offers the perfect marriage of seafood and classic flavors.

Myrtle Beach

• Wicked Tuna – Order their soft shell crab platter featuring whole fried crabs served with fries and slaw.

• Cypress Grill – Try the popular soft shell crab po’ boy with chili mayo and lettuce on a toasted hoagie.

• Sea Captain’s House – Their softies are expertly sautéed in brown butter with roasted corn salsa for an upscale take.

Hilton Head

• Hudson’s on the Docks – This iconic seafood house has an in-house soft shell crab shedding facility and serves fresh fried softies in creative dishes.

• Salty Dog Cafe – Come early to get their famous soft shell crab sandwich served on a toasted bun with collard greens.

• Skull Creek Boathouse – Enjoy pan seared soft shell crab in their signature skillet with lump crabmeat and lemon butter.

How Are Soft Shell Crabs Prepared?

Soft shell crabs need to be cooked before eating as they are served fully intact. The most popular cooking methods are:

• Deep Frying – This is the most common and traditional preparation. Crispy, deep-fried soft shell crabs are a quintessential southern delicacy. They are typically seasoned with salt and pepper and served with dipping sauces.

• Pan Frying – Pan frying in butter or olive oil makes the crabs deliciously crispy on the outside while keeping the inside moist. They are often paired with lemony brown butter sauces.

• Sautéing – Quickly sautéing on high heat helps render out moisture for a crispy texture. Soft shell crabs pair well with fresh garlic and herbs when sautéed.

• Grilling – Grilling soft shell crabs on a hot grill gives great charred flavor. Basting them in garlic-herb butter helps keep them moist.

Soft shell crabs are best consumed immediately after cooking while hot and crispy. Their unique texture doesn’t hold up well after reheating. So be sure to eat them right away for the ideal experience!

The Vintage Appeal of Soft Shell Crabs

Beyond their limited season and complex harvesting process, soft shell crabs have an old-school vintage appeal about them. Enjoying whole soft shell crabs has been a part of southern coastal food culture for generations. They represent the rich seafood traditions of the region.

In the past, soft crabs were only found in season at local seafood markets and restaurants. But thanks to innovations in harvesting and freezing technology, you can now enjoy softies year-round! However, the best experience is still indulging in fresh local soft crabs during season. Their fragile nature and delicacy simply can’t be replicated when frozen and transported.

So next time you’re visiting South Carolina in spring or summer, be sure to take part in this enduring lowcountry food tradition. Savor the novelty of eating these crabs in their entirety and appreciate why they’ve been a regional favorite for so long. Soft shell crab season offers just a few short months to experience this unique ingredient at its absolute peak – so don’t miss out!