Your Soft Shell Delicacy Awaits

Hard-Shell Blue Crabs crack open to a robust salty-sweet meat, but imagine a crab without the armored shell, one allowing an easy to-eat delicacy. Luck of the catch gives this exact occurrence with the Soft-Shell Blue Crabs. The jumbo, lump, and claw meat all boast a juicier, more robust and buttery taste when exposed to the bay waters. Crabbers take this catch and simply snip away inedible parts: the face, apron, and gills, leaving the rest of the crab for frying, sauteing, or even grilling. Finding a crab in the act of shedding its old shell and growing a new one, better known as “molting” requires some luck, but taking this delicacy to the kitchen taps into some cooking skills!

After the catch and cleaning, the best method in keeping the soft-shells healthy and ready for the skillet or fryer is a flash-freezing. Texture and taste remain intact, and the crabs will fit your cooking calendar convenience. Whichever recipe you choose, make sure it doesn’t take away from the uniqueness and specialty of the soft-shell catch. A sweet, oceanic briny meat that requires no picking skills definitely wins accolades with the Blue Crab Lovers. Getting over eating the entire crab may be the only challenge. Once tried, however, starting with the very thin crispy shell and then to the juicy robust meat, the soft-shell will win the diner over.

Eat with assurance, soft-shells boast loads of omega-3s and B12 vitamins. Plus, a soft-shell sandwich can easily be switched out for a wise light fare choice on a garden salad. Creative culinary delights take the soft-shell to the deli with white bread and mayonnaise and tomatoes. Outdoor grill chefs join the fun by brushing clarified butter and shaking grounded white pepper and cayenne powder for a smoky soft-shell dish. Louisiana style cooks even sauté soft-shells with Spanish rice, bell peppers, Vidalia onions, and then arming the dish with a large ramekin filled with hollandaise sauce. From May to September the Soft-Shell Season revs up, but don’t forget, a flash-freezing gives you a Good Old-Fashioned Blue Crab Entrée any time of the year!