Soft‑shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell. Legend has it that blue crabs, like the ocean, are influenced by the phases of the moon so they begin shedding their outgrown shells on the first full moon of May.
The blue crab’s name, callinectes sapidus means savoury beautiful swimmer, a testament to how good it tastes. Its tough, hard shell and razor-sharp pincers aren’t enough to prevent us eating them with relish. So spare a thought for the soft-shell blue crab, which has shed its protective shell during the growing months of roughly May to September, so that it can form a new, larger one, because it really doesn't stand a chance! Not only is the soft-shell crab defenceless, because its claws are limp and its carapace soft but it’s also incredibly easy to eat, requiring nothing more than a swift dispatch of the few inedible parts to prepare the crab for cooking.
In order to shed its carapace, the crab takes in enough water to pump up its body and crack its shell, but then what emerges is a flaccid, defenseless creature that tries to hide long enough to absorb calcium from the water to harden its new shell. If it is plucked from the water before that happens, the shell doesn't harden. But timing is key. If the crabs are left in the water it is only a few hours before they begin growing another hard shell. To prevent this, they are caught just prior to losing their shells and closely monitored in holding tanks until they have shed their shells.
During the season (which begins in early Spring), soft shell aficionados eat them pan fried, broiled, grilled, and deep fried. Soft-shell crabs take literally minutes to cook, so they’re traditionally simply pan-fried or sautéed but they are also delicious on the barbecue or grill, as well. Live soft-shell crabs are always best but they’re not always easy to find. When fresh, they smell clean and slightly astringent.
