The other day, I indulged in a scrumptious delicacy, the soft-shell crab at Surfrider’s Bayville location in Norfolk, Virginia. The location sits on a idyllic section of the Chesapeake Bay which houses a portion of the Navy’s Joint Expeditionary Base. One could sit here for hours and hours just staring into space. Soft-shell crabs, a delicacy cherished by seafood enthusiasts, are blue crabs that have recently molted their old exoskeleton and are still soft. This unique feature makes them edible, offering a tender, juicy bite.
Not only are soft-shell crabs delicious, but they are also a versatile ingredient in the kitchen. Soft-shell crabs can be prepared in various ways. Each method highlights the delicate texture and flavor of the crab. A popular preparation is to flash fry lightly coated soft-shell crabs in seasoned flour until golden brown, which creates a crispy exterior yet a juicy, succulent interior. Served with a squeeze of lemon or a tangy aioli, fried soft-shell crabs are a true delight.
The shedding shell process is fascinating and occurs several times a year. During the shedding period, the crab hides in the sand to avoid predators until their new shell hardens. This brief window of vulnerability is when they are harvested, providing a limited but much sought-after treat for seafood lovers.
Grilling is another excellent way to enjoy these crabs. A simple marinade of olive oil, garlic, and fresh herbs enhances the sweetness of the crab. Grilled to perfection, they can be served over a fresh salad or as part of a seafood platter, making for a light yet flavorful meal. Here is an excellent and scrumptious recipe from a 2012 edition of the New York Food Journal which is divine.
Soft-shell crabs are a treat for the palate, not to mention their essential nutrients. They are rich in protein, omega-3 fatty acids, and various vitamins and minerals, making them a healthy addition to any diet.
The seasonal and highly perishable, soft-shell crabs are a fleeting pleasure, best enjoyed fresh. Ask any seafood aficionado, and they will proclaim that the soft-shell crab’s unique flavor and texture make them a must-try. Soft-shell crabs are a delightful taste of the ocean’s bounty whether fried, grilled, or on a brioche bun.
If you are a crab lover, make sure you grab some soft-shells crabs between the end of April through mid-September.
Bon Appetit!
