Soft-shell crabs have a mysterious cult-like following. Every spring, fanatics come out of hibernation to get their fill of these unique crustaceans. As soon as deep-fried soft-shell crabs show up on menus along the Atlantic coast, everyone knows it’s spring.
Also nicknamed “soft-shells” or “softies,” soft-shell crabs are equal parts weird and fascinating. Their wrinkled paper-thin shells almost make them look fake. Yet, so many people enjoy their delicate, sweet flavor and hop on board the soft-shell craze every year.
When you see a whole deep-fried crab in front of you, you might be scared if you have never done it before. Maybe youve even somehow missed the buzz on these strange creatures and dont know much about them. Maybe you want to know, “How do I cook soft shells? Can I eat the whole thing?” We’re here to clear things up for you. We talked to Max Harvey, co-owner and vice president of Wulfs Fish in Boston, Massachusetts, to find out more about these interesting crustaceans. As a longtime fishmonger, Harvey is no stranger to the soft-shell crab phenomenon. He helps us answer all your biggest questions about soft-shell crabs.
Do You Eat the Whole Fried Soft Shell Crab? (Here’s What You Need to Know)
Soft shell crabs are a tasty delicacy enjoyed by seafood lovers across the country. Their sweet, succulent meat offers a unique texture and flavor that you don’t get with regular hard shell crabs. But when it comes to eating soft shell crabs, especially fried soft shell crabs, many people wonder – do you eat the whole thing?
The short answer is yes, you can and should eat the entire fried soft shell crab. But to understand why, it helps to learn exactly what a soft shell crab is and how it’s prepared.
What is a Soft Shell Crab?
Soft shell crabs are blue crabs that have recently molted their outer shell. As crabs grow, they shed their rigid exoskeleton and grow a new, larger one. In between molts, there is a brief period where the crab’s shell is soft and flexible before it hardens again.
Commercial soft shell crab fisheries carefully harvest crabs during this soft stage. The crabs are removed from the water within hours of molting so their shells don’t have time to harden. Then they are cleaned, packaged, and sold to restaurants and seafood markets.
Eating the Entire Fried Soft Shell Crab
When you order fried soft shell crabs in a restaurant, the entire crab is edible. This includes the legs, claws, and carapace (top shell).
Soft shell crabs are prepared by removing the gills, face, and abdomen. This eliminates any inedible parts, leaving just the meat and soft shell behind. Frying, grilling, or sautéing gently crisps the shell while keeping the meat inside moist and tender.
The shell has a subtle crunch that complements the crab’s natural sweetness. Eating it adds texture and flavor to every bite. Removing it would mean missing out on part of the soft shell crab experience.
So don’t feel squeamish about eating the shell along with the meat. As long as the crab was cleaned properly, it’s completely safe. Just think of the shell as you would the crispy coating on fried shrimp.
Serving and Eating Tips
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Use scissors or shell crackers to cut soft shell crabs in half or into pieces. This makes them easier to eat.
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Try them on a soft roll as a crab cake sandwich. The shell helps hold the crab meat together.
-Dip pieces of fried soft shell crab into cocktail or tartar sauce for extra moisture and flavor.
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Gently remove any loose shell shards to avoid accidentally biting them.
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Don’t eat soft shell crabs raw. They must be thoroughly cooked to kill any bacteria. Frying, sautéing, broiling, or grilling all work well.
Signs of Spoilage
Like any seafood, soft shell crabs are highly perishable. Signs that a soft shell crab has gone bad include:
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An unpleasant or ammonia-like odor
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Discoloration or mushy texture of the meat
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Sliminess on the surface
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Rancid or bitter taste
Make sure soft shell crabs are alive immediately before cooking. Avoid any that appear dead or display these signs of spoilage. Only eat soft shell crabs that look and smell fresh.
The Takeaway
While it may seem strange at first, eating the entire fried soft shell crab is perfectly safe and normal. The shell provides a unique textural crunch that balances the sweet crab flavor. Just think of it like an edible taco shell holding the meat inside. So go ahead and enjoy soft shell crabs to the fullest by eating the whole thing! Just be sure they are fresh and properly cleaned beforehand.
Where to buy soft-shell crabs
When in season, soft-shell crabs are readily available at local seafood markets and sometimes even major supermarket chains. They are sold either live or “dressed.” Live soft shells should be kept alive until ready to cook, while “dressed” ones (meaning they are killed and cleaned) are ready to cook without the extra hassle of having to butcher the crabs yourself. Fresh soft-shell crabs are an incredibly time-sensitive ingredient. Locals Seafood recommends buying soft-shell crabs the day you plan to cook them, as both live and dressed crabs can only last one to two days at most in your fridge.
Fresh crabs don’t last long, so frozen soft shells may be a good option for people who want to try these crustaceans but can’t get live ones. A few seafood companies now sell frozen soft-shell crabs and ship them all over the country, even to places in the middle of the country that don’t get much fresh seafood. Harvey supports the process of flash-freezing soft-shell crabs at their peak quality. He explains, “Freezing extends their shelf life, but it also elongates the season past their typical availability. “.
How to clean and prepare soft-shell crabs
Before cooking soft-shell crabs, you must clean them. This process is also called dressing. Even though there are only a few steps, if you are easily grossed out, you might not want to clean these crabs yourself. Remember that these are live animals.
Chef Lawrence Edelman of the Mermaid Inn gives a quick demonstration on preparing soft-shell crabs. To clean the live soft shells, first, tear off the abdominal covering, called the apron. Then, remove the feathery gills (the lungs). Finally, take your kitchen shears and cut off their face and tail, and they are all ready for cooking. Harvey agrees that this is the preferred way to enjoy these sea creatures. “They are best when truly soft,” when you can pull them right out of the ocean after molting and cook them right away. Since most people cant harvest their own crabs, however, the frozen options are a great choice, as they are packed at their peak freshness. Plus, they are cleaned, meaning you wont have to take scissors to them.
How to Cook & Eat Softshell Crabs
FAQ
How do you eat fried soft shell crabs?
Do you eat the guts in a soft shell crab?
Do you eat fried baby crabs whole?
What part of a crab can’t you eat?