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.
Soft shell crab is one of those foods that elicits strong reactions. People tend to either love it or hate it. But if you’ve never tried soft shell crab, you may be wondering – is it actually good?
In this complete guide, we’ll cover everything you need to know about soft shell crabs to help you decide if you should give them a try. From what they are and when they’re in season to how to cook and eat them, we’ve got all the details on this unique seafood delicacy
What Exactly Are Soft Shell Crabs?
Soft shell crabs are not their own distinct species of crab. They are simply regular crabs that have recently molted their outer shell After molting, crabs have a brief window of time where their new shell hasn’t hardened yet. This is when they are harvested for soft shell crabs
The most common type of soft shell crab is the blue crab found along the East Coast and Gulf of Mexico in the United States. However soft shell versions of other crab species are eaten around the world, like the green crab in Italy.
During the molting process, crabs shed their tough outer shell. This leaves the crab extremely vulnerable until their new shell hardens again. Soft shell crabs must be harvested and prepared very carefully during this fragile time. Expert crabbers monitor crabs in tanks to pinpoint the exact moment of molting. Then the soft crabs are removed and processed quickly before the new shell gets too hard.
When is Soft Shell Crab Season?
Given the short window crabbers have to catch soft shell crabs during molting, they are only available for a limited time each year. Soft shell season generally runs from spring through early summer.
The exact timing varies a bit based on location. In the warmer Southern states like Louisiana, the season may start as early as April. Farther north, soft shells usually appear in May. Peak season is typically in June when the largest volume is harvested. By the end of July, most of the soft shell crabs are gone until the following spring.
So your best chance of finding fresh soft shell crab is in late spring through early summer. However, you can now buy frozen soft shell crabs year round. Freezing them at peak freshness extends the soft shell season.
Where to Buy Soft Shell Crabs
During soft shell season, you can often find them fresh at local fish markets and some grocery stores, especially in coastal areas. Make sure to buy them as close to when you plan to eat them as possible, since they have a short shelf life.
If you don’t live near the ocean or can’t find soft shells locally, you can order fresh or frozen soft shell crabs online. Companies like White Stone Oysters and Fulton Fish Market ship them overnight nationwide. Frozen soft shells are a great option that captures their peak fresh flavor.
You can buy soft shell crabs either whole and alive or cleaned and dressed. Live crabs need to be cleaned before cooking. Dressed crabs have already had unwanted parts removed and are ready to cook.
How to Clean and Prepare Soft Shell Crabs
If you buy whole live soft shell crabs, you’ll need to clean them yourself before cooking. Here are the basic steps:
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Rinse the live crabs under cold water to remove any debris.
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Use kitchen shears to cut across the front of the crab and remove the eyes and mouth.
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Lift up one side of the top shell and remove the feathery gills or lungs.
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Turn the crab over and remove the small apron flap on the bottom.
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Snip off the face and the pointed sides.
Once cleaned, the crabs are ready to cook. If you buy dressed soft shell crabs, these steps have already been done for you. But it doesn’t hurt to give dressed crabs a quick rinse anyway.
Pro tip: Let live crabs sit for a bit after harvesting so the shells firm up slightly before cleaning. This prevents them from being too delicate to handle.
How to Cook Soft Shell Crabs
There are a few different ways to cook soft shell crabs, but frying is by far the most popular preparation. The crispy shell and mild, sweet crab meat are a match made in heaven.
Most chefs and seafood experts agree that frying really lets the soft crab shine. Simply coat cleaned crabs with flour or cornmeal and pan fry or deep fry them until golden brown. Then serve with your choice of dipping sauces like tartar, remoulade, or cocktail sauce.
Other cooking methods like sautéing, grilling, or baking work well too. Just avoid overcomplicating soft shell crabs with too many bold flavors. You want the taste of the crab itself to take center stage.
Whichever cooking method you use, soft shell crabs cook quickly due to their thin shells. Just 2-3 minutes per side is usually enough. Take care not to overcook them or the meat can become rubbery.
Pro tip: Let fried or sautéed soft shell crabs drain on a paper towel lined plate. This removes any excess oil and keeps them nice and crispy.
Can You Eat the Entire Soft Shell Crab?
Here’s one of the best things about soft shell crabs – you can eat the whole thing! The thin, soft shell is entirely edible.
Well, almost the whole thing. There are a few inedible parts that need to be removed before cooking:
- The gills or lungs
- The mouth and eyes
- The abdominal flap
- The tail
As long as those parts are discarded, the remaining crab is ready to be devoured shell and all. This makes soft shell crabs a great way to enjoy crab meat without any laborious shell cracking.
When served soft shell crabs in a restaurant, you can safely assume they have been properly cleaned and the entire crab is edible. But when preparing them yourself, double check that unwanted parts were removed.
The edible shell gives soft shell crabs a satisfying crispy crunch. And you get more flavor from the crab guts and liver that would normally be discarded from hard shell crabs. It’s a whole new way to experience juicy crab meat!
What Does Soft Shell Crab Taste Like?
Fans of blue crab will notice a familiar briny sweetness in the meat of soft shell crabs. It has an ocean-like flavor with a buttery finish.
Since you eat the shell, the overall flavor of soft shells is a bit more mild than crab meat alone. But the soft edible shell also adds more complexity, like a savory crunch and hints of umami.
The delicately sweet crab flavor pairs perfectly with a crispy exterior when fried. Soft shell crab aficionados consider this combination highly addictive!
Is Soft Shell Crab Healthy? Nutrition Facts
Like most seafood, soft shell crabs provide a lean, protein-packed option. A 3 oz serving of soft shell crab contains about:
- 120 calories
- 18 g protein
- 2 g total fat
- 10 g carbohydrates
They are high in important nutrients like calcium, phosphorus, zinc, copper, and iron. Soft shells also contain omega-3 fatty acids and vitamin B-12.
However, the numbers change a bit if the crabs are breaded and fried, which increases calories, carbs, and fat. Overall, soft shells are a healthy choice, especially when enjoyed baked, broiled, or grilled.
Fabulous Soft Shell Crab Recipe Ideas
Beyond the classic fried preparation, there are so many delicious ways to serve up these seasonal crabs:
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Soft shell crab po’ boy sandwiches – Crispy soft shells piled high on a toasted baguette spread with remoulade or tartar sauce
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Soft shell crab salad – Chilled pieces of soft shell over fresh greens with a bright vinaigrette
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Baked soft shell crab – Topped with fresh herbs, lemon, and breadcrumbs
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Soft shell crab tacos – Piled into warm corn tortillas with avocado, cotija cheese, and jalapeño
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Singapore chili soft shell crab – Tossed in a spicy Singapore-style chili sauce
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Soft shell crab risotto – Mixed into creamy arborio rice with corn and red peppers
The possibilities are endless! Soft shell crab pairs well with bright, acidic ingredients to balance its richness. Now get cooking and enjoy this fabulous seasonal specialty.
Is Soft Shell Crab Worth a Try?
If you’ve never experienced these unique crabs before, soft shell crab is definitely worth a taste! Here’s a quick recap of why you should add them to your seafood bucket list:
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They offer a limited-time delicacy during peak spring and summer seasons.
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You can eat the entire crab, shell and all, for sweet meat and crispy crunch.
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Soft shells provide a less labor-intensive way to enjoy fresh crab flavor.
When can you buy soft-shell crabs?
In theory, you could buy soft-shell crabs all year long thanks to improvements in food technology. However, they will be easiest to find when they are time to harvest.
Soft-shell crab season runs from late spring through the summer (via National Geographic). According to Harvey, “The first soft-shells of the year appear as early as mid-April, but generally by the beginning of May at the latest. The season hits its peak in June and then starts to decline. By the end of July, the season has generally come to an end.” While there are still crabs available in August and September in some places, they are much rarer.
There is an old wives’ tale that crabs molt at the same time every month, but that is not true. Harvey instead explains how the molting is related to ocean temperatures. When the ocean waters warm, the crabs start to molt. It starts in Louisiana and Florida, where the temperature rises the first, and goes up the Atlantic coast from Georgia. The crabs’ molting season lasts longer than the usual six to eight weeks because it starts at different times in different places.
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
What do softshell crabs taste like?
Should you eat soft shell crab?
What is the difference between soft shell crab and regular crab?
What month is best for soft shell crabs?
What does soft shell crab taste like?
What you are tasting is not just the pure flavor of the crab meat. Although milder in flavor, soft-shell crabs give a more complex eating experience. You’ll still experience the tender, buttery meat you love from blue crab but with a slight crunch. The shell creates varying textures in every bite.
What is a soft shell crab?
Soft shell crabs are crabs that are molting, which is when the hard shell of the crab grows about 30 percent. They have to shed their old shell and when they exit that shell, they are soft for about 2 to 3 hours. Then their shell starts to turn hard again. Jim shows us his ideal soft shell sandwich: on white bread with tomatoes.
Are soft shell crabs easy to eat?
No summer seafood feast is complete without a soft-shell crab recipe. This pan-fried version is particularly easy, as it involves nothing more than dredging the crabs in flour and cooking them in butter. Once fried to crispy perfection, the crabs are garnished with fresh parsley and tangy lemon.
Do soft shell crabs outgrow their shells?
Let’s start with debunking a few soft-shell crab myths. Soft-shell crabs are not a separate crab species, but rather a growth stage in every crab’s life cycle. When a crab begins to outgrow its shell, there is a brief window between moving day and closing day on a hard new shell when it sports a much softer exterior — hence the name.