You may have noticed that a lot of your favorite restaurant dishes have a lot of ingredients that sound alike. In the case of hard shell crab, soft shell crab and krab, this is often confusing. They are all used in similar Japanese dishes, so what’s the difference? We’ll tell you here so you can easily find what you want when you come to eat with us next time.
Soft shell crab is a unique delicacy that offers a tender, sweet taste and juicy texture unlike regular hard shell crab. While the flavor profile is similar to standard crab meat, the soft shell adds a delightful crunch that enhances the eating experience. This article dives into the tantalizing tastes and textures of soft shell crab so you can fully appreciate this seafood treat.
Understanding Soft Shell Crab
Soft shell crab refers to crabs that are caught right after they molt their hard outer shell During this brief window, the new shell is soft and flexible. The entire crab is edible, including the shell, legs, and claws Popular soft shell crab varieties include blue crab and Dungeness crab.
Soft shell season runs from early spring through fall when crabs are most actively molting. Softies can be eaten whole, unlike hard shell crabs which require shelling. Their quick cooking time and edible shell make these crabs a chef’s delight.
The Sweet, Succulent Meat
The meat of the soft shell crab contains the same sweet, succulent flavor of standard crab meat Its taste has been described as delicate, buttery, and mildly briny from the ocean The white flesh soaks up seasoning beautifully but is heavenly even when simply dusted with flour and fried.
The meat has a smooth, tender texture and juicy succulence, similar to lobster. When cooked, the soft flesh becomes warm and flaky on the inside with a crispy fried coating on the outside. The soft shell adds satisfying texture contrast to the silky interior meat.
The Crispy, Crunchy Shell
The edible shell is what really sets softies apart from their hard-shelled counterparts. When fried or sautéed, the shell develops a crispy, crunchy exterior that contrasts delightfully with the interior meat. The shell provides a great textural experience – your teeth break through the crispy shell to reach the warm, juicy meat inside.
The shell has subtle flavor notes of the ocean. Its taste is milder than the meat, with a light crab essence. The shell’s crunch adds more to the overall eating experience than its taste. This makes the shell the perfect crispy coating to accentuate the star of the show – the sweet crab meat.
Cooking Enhances Natural Flavors
Simple preparation like frying or sautéing brings out the best flavors of soft shell crab. The hot oil crisps the shell magnificently and seals in the juices of the meat. Quick cooking prevents the delicate flesh from becoming tough.
Spicy batter and blackening seasoning add flair while letting the natural sweetness shine through. Soft shell crab also pairs well with citrus, herbs, and seafood seasonings. Avoid overpowering the crab’s signature taste with too many competing flavors.
A Prized Delicacy
The sweet, succulent meat and crispy, crunchy shell of soft shell crab combine for a delightful culinary experience. Its tender flesh and textural contrast provide an indulgence that crab connoisseurs cherish.
While its flavor resembles regular crab, the soft shell takes the taste and texture to new heights. This prized delicacy offers the perfect balance of rich meat and crispy shell that melts in your mouth. Soft shell crab is a treat for all the senses that every seafood lover should taste.
WHAT IS KRAB AND WHY IS IT USED?
Even though it’s called “krab,” most companies don’t use real crab in their recipes. However, some do use real crab along with the other ingredients. Called surimi, imitation crab or krab, this imitation meat is normally made of three basic ingredients. White fish, starch, and spices are mixed together to make a paste that can be shaped into pieces that look like crab legs and colored to match. Common in Japanese cuisine, this imitation seafood is used in many dishes all over the world.
Created in Japan as a cost effective replacement for shellfish in the 1970’s, surimi gained global popularity. Not only is surimi cheap and simple to make, it also stays fresh longer than regular shellfish and is easier to find all year. Ten years later, surimi showed up in the US as fake crab or Krab in sushi and seafood restaurants, where it quickly became a hit. Today, imitation crab is still widely popular both in seafood dishes and as a shellfish alternative.
For those who would like to try imitation crab today, might we suggest our Rainbow Roll. Nori is used to roll up fake crab, cucumber, and avocado. Tuna, salmon, white fish, avocado, mosago, lemon drops, and sesame seeds are then added on top.
For those who suffer from shellfish or other food allergies, please talk to your chef and server. Even though we can’t promise to get rid of all allergens, we will do everything we can to protect you, like cooking your food in our back kitchen.
HARD SHELL AND SOFT SHELL CRAB
Soft shell and hard shell crab are both from the same type of crab, even though they have different names. These crustaceans, usually blue crabs, go through a molting period when they mature. They need to shed their shells before they can grow a new, bigger one that fits them because they have grown too big for their old one.
In the first step, the crab soaks up water until it gets big enough to crack open its shell and climb out. The crab can start making a new shell once it has picked its way out of the old one. It will be a few days before the crab’s new hard shell is fully formed and can cover its soft body. The crab is caught quickly during this short window, and it can be cooked in a number of different ways.
While both soft and hard shell crab have a bright, salty sweet flavor, the textures are quite different. The texture of a soft shell crab is unique. Normally deep fried, a light crunch gives way to the buttery soft meat inside. Even though it’s not quite as soft, hard shell crab has a slightly stronger flavor that’s hidden under its tough shell.
For a soft shell crab experience you will not forget, take a look at our Spider Roll. Soft shell crab and a crab cake are fried in oil and then mixed with cucumber, avocado, masago, and mayo. Diced mango, eel sauce, and sesame seeds are then added and rolled up inside a crisp nori sheet.
Amazing Soft Shell Crabs for DINNER! Everything You NEED to Know
FAQ
Do you eat all of the soft shell crab?
Why is soft shell crab so good?
What crab is the best tasting?
Is soft shell crab supposed to be crunchy?
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.
Are soft shell crabs real?
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.
What are soft-shell crabs?
But before you start feasting, you might want to know WTF they are, anyway. Soft-shell crabs are not a separate species of crab. They’re regular crabs — in the U.S. they’re most typically blue crabs — that have gotten too big for their shells. In order to keep on growing, they shed their shell and make new, bigger ones.
Are soft shell crabs good for cooking?
Since soft shell crabs are eaten shell and all, the shell adds a crunchy texture. Soft shell crabs are perfect for boiling, broiling, frying, grilling, sautéing, or steaming. No crab crackers required!