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May 31, 2018, 5:37 a.m.

It's soft shell season and we're pumped beyond belief. This season is a short one but it's plentiful and there might not be much better for east coast seafood in our opinion. Maybe it's because you just can't get them all year long, or maybe it's the tenderness and subtle taste of crab without all the work of eating crab.

You can't boil a soft shell. They would just fall apart. They're really best served fried and the breading and frying process doesn't allow for the crab to dry out and all, maintaining all the deliciousness inside a crispy crust. Soft shell crabs are blue crabs that got too big for their shell over the winter and need to molt if they want to keep growing.

This time of year, the crab grows a soft shell under it's normal hard shell. Then they take on water and swell to break their old hard shell. They then ditch the hard shell. This process can take up to 15 minutes. Once they're done, it takes a few days for their shell to harden back up. This is where we come in.

If you have never had a soft shell crab and you like seafood, you absolutely have to come in and try one. It's an awesome experience.

Category: Food History

Tags:

local, seafood