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In Season: Soft Shell Crabs

How to Select and Clean Soft Shell Crabs

Near the first full moon in May, blue crabs begin to molt or lose their hard protective shell. The crabs are carefully monitored and often gathered right before the molting begins. Within a few hours of the harder outside shell being shed, the crabs are removed from water and shipped off to markets where delighted consumers will indulge in a crab that is almost completely edible, the soft shell crab. This season generally lasts from May to September. And though the soft shell version of the crabs can be found in nearly any grocer’s freezer year round, preparing the crabs fresh is a summer pleasure that is unsurpassed.

For sushi purposes, the soft shell crab is most often dipped lightly in tempura batter and fried golden for use in a Spider Roll. The roll gets its name from the claws of the soft shell crab, which overhang on the edges of the roll and resemble furry spider legs. Tempura soft shell crabs can also be found as toppings for chirashi zushi bowls or served on their own with a side ponzu for dipping.

How to Select Soft Shell Crabs

Timing is key when purchasing soft shell crabs. To prevent the re-growth of a hard outer shell, soft shell crabs are removed from the water. The re-growth of the hard shell begins within just hours. Once removed from the water, soft shell crabs have just a few days that they can remain alive.Look for crabs that are feisty and still quite animated when buying ones kept at room temperature. When purchasing live, yet refrigerated crabs, the crabs should be packed loosely in damp straw. You’ll find that in this form the crabs may be a bit more lethargic and not quite as feisty as those kept at room temperature. Soft shell crabs, like most fresh seafood, should have a fresh, pleasant ocean smell. Avoid those with unpleasant or strong, fishy odors. Once purchased, it is best to clean the crabs right away. Prepare immediately or store in the refrigerator for up to 48 hours.

How to Clean a Soft Shell Crab

(This preparation is not for the weak of stomach.)

You will need a pair of heavy duty kitchen shears.

1. Working over a sink, rinse the soft shell crab under a steady stream of cool water. Gently lift back the pointed sides of the shell to reveal the gills on both sides of the crab. Remove the gills and discard.

2. With the kitchen shears placed about 1/2 inch behind the eyes, snip off the front of the crab. Gently squeeze the crab to remove any excess liquid.

3. Turn the crab over and clip off the apron, or small flap. Rinse the crab in cool water. Pat dry. For best results, use soft shell crabs in cooking applications that apply direct heat such as frying, sautéing, broiling or grilling.

How to make a soft shell crab futomaki