Title: Softshell Crabs Info
Categories: Seafood Info
Yield: 1 Servings

Information only

At the top of the blue crab pecking order are those harvested during the molt for the softshell crab market. When a "peeler" crab is about to shed, its paddle-like hind legs begin to change color, going from white to pink. At this point, the crab producers move them to "buster boxes" for closer examination. Once they've shed, these "paper" crabs must be removed from the water immediately because their new shells will begin to harden within hours. Softshells are graded by size.

Cleaning softshells:

For the most part, softshell crabs are eaten whole, but a coule of simple steps are necessary for preparing them:

1. Remove the apron from the underside of the crab.

2.. Cently lift up the tender top shell, remove and discard the feathery gills.

3. Using kitchen shears, snip off the "face" of the crab, just behind the eyes.

Blue crab is available in several forms. Live blues are available at any time of the year, but are most common from May to September. Fresh softshell crabs are available in the late spring and summer.

From Simply Seafood magazine, Winter 1996

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