A soft shell crab is not a distinct species, just a blue crab that has shed its shell and is preparing to grow a new one. This molting process occurs naturally dozens of times throughout a crab’s lifetime. As they grow, their shells cannot expand, so they molt the exteriors. The soft covering that remains exists for a only a few days.

Considered a delicacy, soft shell crabs are a seasonal alternative to traditional hard-shelled varieties.

Sources East Coast, Gulf of Mexico.

Availability Soft shell crabs are primarily available in the spring and summer.

Cooking Tips

• Soft shell crabs are usually eaten whole, including legs and claws; only the eyes should be removed before cooking.
• Don’t boil or steam soft shell crabs like hard-shell crabs — they’ll end up soggy.
• Frying or sautéing is the traditional preparation, although broiling or grilling also works well. They need only a few minutes to cook.
• Soft shell crab sandwiches are a simple but delicious treat.