The Soft Shell Crab And a Recipe

The soft shell crab is considered a delicacy by seafood eaters and is available in many restaurants at certain times of the year. The soft shell crab will be described and a recipe provided to enjoy this seafood delicacy to the fullest.

What is it?

The soft shell crab is considered a crustacean alongside lobsters, crayfish, shrimp and barnacles. Most live in marine or fresh water but some crabs such as the hermit crab can live on land. Crustaceans are as abundant in the water as insects are on the land. The soft shell crab has just molted its shell.

The Soft Shell Crab and Molting

As the crab grows, the shells do not expand so they molt their exterior. For a few days they are considered a soft shell crab and usually need to be eaten within four days of molting. The crab should be alive to be sold as fresh. If the crab is allowed to continue building its shell, the next stage of development is called papershells or tinbacks where the shell is crunchy and less desirable for eating. The molting season for the Blue Crab is from May to July making the soft shell crab a seasonal food in the United States. The name Blue Crab means savory, blue swimmer. They consume both plants and animals and are prevalent in the Atlantic Ocean from Nova Scotia to Argentina. Due to ballast water added for balance in the bottom of ships, they have been observed in non-native areas such as the Black Sea, North Sea, Baltic Sea and Mediterranean Sea.

An Alternative Soft Shell Crab

The mangrove crab from Asia grows in muddy flats all year long providing a ready source of soft shell crab. Even though the waters are warmer in the Gulf of Mexico, the soft shell crab molts for a longer season but in smaller numbers still not providing a steady source for this seafood delicacy.

Home Cooked Soft Shell Crab

Here's a simple recipe anybody can use for this delicacy:

Buy a box of floured seafood mixture from a local grocery store; to prepare the soft shell crab for cooking cut away the gills, face and guts; then coat the soft shell crab in the flour mixture; fry in oil about medium heat; cook on each side until brown; and drain on a paper towel. They can be eaten as a sandwich or just as they are. Blue crabs are high in Vitamin B/12 with just 3 ounces providing a full day's nutritional allowance.