Title: Softshelled Crabs Information
Categories: Seafood Info
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Softshelled crabs are nothing more than a freshly-molted blue crab. Molting makes the crab not only easy to eat, but exceptionally sweet and tender. The unhardened new shell has a softly crunch texture that is unique in the world of food.

Softshell crab is an ephemeral delicacy, as the new shell starts to harden in three or four hours. Fortunately, the crab gives fishermen warning signs before it leaves its domicile. "White liners" are about two days away from molting; "red liners" will molt in the next 12 hours. The "peelers" as the nascent softshells are called, are separated from the rest of the catch and placed in special holding tanks. Come time for molting, the crab grabs the tank's chicken wire walls with its claws and scuttles out the back of its shell. Small crabs molt as often as once every two weeks, while jumbos molt only two or three times a seaon.

In the Chesapeake Bay region, soft-shelled crab season starts in mid-May and goes through September. In Florida, softshells are available year round. Once out of the water, the crabs will live for two or three days on ice. They aren't completely bad frozen, provided each crab is individually wrapped in plastic before freezing.

When shopping for softshell crabs, try to buy them live and kicking. Limp ones tend to be watery. Soft-shell crabs range in size from mediums (3.5 inches across) to "whales" (5.5 inches across or larger.) The average restaurant portion is three medium or two large crabs per person.

Softshells are easy to prepare, but you need to do three things before you cook them.

First, make a V-shaped cut with a knife or scissors to remove the mouth and eyes. This kills the crab instantly, although it may continue to wiggle.

Second, pry up and remove the apron - the V-shaped tab on the belly.

Third, lift the flap-like pointed edges of the top shell and remove the feather-like gills underneath.

If this procedure sounds intimidating, have the fishmonger do it for you.

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