Soft Shell Crabs: Do I Really Eat The Whole Crab?

There are a few foods that announce warm weather around the Chesapeake quite like a soft shell crab. 

For those who grew up around the water, there's nothing particularly unusual about seeing an entire crab tucked between two pieces of bread - legs sticking out and all. But if you've never eaten one before, a soft shell crab can raise some understandable questions. 

Do you really eat the whole thing? 

Yes, well... mostly. They are cleaned of the gills, face, and apron. But being "whole" is exactly what makes them special. 

So, What Exactly Is a Soft Shell Crab?

Soft shell crabs aren't a different species of blue crab. They're the same Atlantic blue crabs (Callinectes sapidus) we know throughout the Chesapeake Bay and Mid-Atlantic. 
The difference is in the timing. 

As blue crabs grow, their hard outer shell can't grow with them. They periodically shed, or molt, that shell and emerge larger with a new shell underneath. Immediately after molting that new shell is incredibly soft. That's the window that we're waiting for. 

Watermen identify crabs approaching a molt, and separate these "peelers" so they can be carefully monitored. Once a crab sheds, it has to be removed from the water, otherwise the new shell hardens very quickly. Those that farm soft shell crabs often set timers throughout the night so they can pull crabs before they harden. 

Why Are Soft Shell Crabs Seasonal?

Blue crabs don't she on demand or on our schedule.  Molting is closely tied to water temperature, which is why soft shells are a warm-weather tradition. As Chesapeake and Mid-Atlantic waters warm in the spring, shedding activity increases and soft shells begin appearing in seafood markets and restaurants.

Availability continues through the warmer months, but like most truly season seafood, Mother Nature herself ultimately decides how long the season lasts and how plentiful the crabs will be. You never know if the one you have today, will be the last of the season. 

That's part of what makes soft shell season worth enjoying while it's here. 

Prime, Jumbo, Whale, or Slab - What do the Sizes Mean? 

Walk into the seafood market and you may hear soft shells described with names that sound more like that coffee place than crab sizes. 

Prime, Jumbo, Whale, and Slab are size grades based on the crab's width. 

At the Hampton Seafood Market, our soft shells are measured point-to-point across the shell before cleaning.  We carry both fresh/live soft shells as the season allows, and fully cleaned and flash frozen for shipping and off season. 

Why Does My Cleaned Soft Shell Look Smaller?

This is one of the biggest sources of confusion when buying soft shells. 
A freshly molted crab contains quite a bit of water, and soft shells are graded while whole. Once cleaned, drained, and prepared for cooking, they can look noticeably smaller and flatter. 

That doesn't mean you received the wrong size. 

The crab was sized before cleaning, from point to point, which is the standard in the industry.  So don't judge a Slab after it's been cleaned and deflated and wonder where your giant crab went. That's still your Slab - it's just ready to be dinner., 

Do All Our Soft Shells Come From the Chesapeake Bay?

No. Soft shell crabs are an important part of the Chesapeake seafood tradition, but our supply isn't limited exclusively to the Chesapeake Bay. Depending on the season and availability soft shells may also come from North Carolina and other Mid-Atlantic sources. 

Good seafood businesses follow the season and the harvest to provide the freshest available products.  We are dedicated to help our customers understand where their seafood comes from and why availability changes through the year. 

What Does a Soft Shell Crab Taste Like? 

If you already love blue crab, the flavor will be familiar: sweet, savory, and distinctly crab. 

The experience however, is completely different. 

Instead of picking meat from a steamed hard crab, you're getting the crab, the delicate shell, claws, and legs, all at once. When fried properly, the outside becomes crisp while the crab inside stays tender and juicy. 

It's a combination of textures you simply don't get from picked crab meat. 

And despite how intimidating soft shells can look on the plate, they really don't need much fuss. A little seasoning, a light coating, and a hot pan or fryer does the job just fine. 

Yes, You Really Eat the Legs

After cleaning, the entire soft shell crab is edible. (afraid to clean yourself, don't worry we'll do it for you)

That includes those legs sticking dramatically out of the bun.  For first-timers, this is usually the moment that doubt crosses their face.  Have a little faith and trust in the taste. Take the bite. 

The thin shell and legs crisp during cooking. Similar to fried chicken. There's no cracking shells, no picking around cartilage, no stinking shell to dispose of. 

The Crab Lovers Delight 

If one kind of crab isn't enough, this is where things get serious. 

At The Hampton Seafood Market & Restaurant, The Crab Lovers Delight combines a fried soft shell crab, a Graham & Rollins crab cake, and a BLT all stacked high on a round bun. 

Yes, that's a soft shell crab and a crab cake on the same sandwich. And yes, that is one mighty crab bite. It's unapologetically crab-heavy, wonderfully messy, and exactly the sort of thing you should eat at least once during the season. 

The sandwich also tells a pretty good story about the seafood of Hampton. You've got a seasonal blue crab tradition paired with our signature Graham & Rollins crab cake recipe from a family that's been working with crab for four generations, all pile on one bun. 

Sometimes, the best way to teach someone about local seafood is simply to feed them. 

Don't Wait Too Long

Soft Shells aren't an item we can promise year-round. That's the way the seafood swims.

Seafood has season. Water temperatures change. Crabs molt when they're ready to molt, and availability follows what's happening on the water - not printed on a restaurant menu. 

So while they're here, enjoy them. 

Take a few home, sauté them in compound butter, fry them, order a sandwich, or if you are ready to dive into the ultimate gut-buster get in here to try the Crab Lovers Delight. 
Try this recipe for Softy Pasta. 

Because eventually, someone will ask the question: Are soft shells still available?

And usually sooner than later, the answer becomes no.  And you'll be waiting until next season. 

Share With Family & Friends

During the season, we clean, vacuum seal, and flash freeze fresh soft shell crabs to preserve that flavor and make them available for shipping. Live soft shells are too delicate to ship, which is why they are often not available away from the coastline. 
Our Graham & Rollins nationwide shipping is available to remedy that craving or make those introductions. Click here for nationwide shipping.