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Blue Soft Shell Crab
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Soft Shell Crab
Soft shell crab is a seafood delicacy which can be eaten and enjoyed in its entirety. This is possible because crabs periodically shed or ‘molt’ their tough outer shells, revealing new, still-soft, pliable shells. The molting of coldwater blue crabs is highly seasonal and usually lasts from early May to July. In each case, the entire molting process takes just a few hours. Within two hours after the old shell is shed, the new one already begins to harden. These soft shells remain edible only for a precious few days. Consequently, that narrow window of opportunity makes soft shell crabs a prized but short-lived indulgence.
Crabs should be kept alive until immediately before cooking to ensure they are fresh. Usually crabs must be eaten within four days of molting to be useful as soft shell crabs. After that, they begin to rebuild their shells and are crunchier when eaten. So aficionados know to jump on a crab’s ‘prime time’ without delay!
The blue crab requires both inshore brackish waters and high salinity ocean waters to complete its life cycle. They are common from
The blue crab's scientific name, Callinectes sapidus, translates to "savory beautiful swimmer." Experienced crabbers can quickly spot crabs preparing to molt. Five to 10 days before molting, a narrow white line appears just within the thin margin of the last two joints of the swimming legs. A few days before shedding, the crab's narrow white lines give way to a red line, and fine white wrinkles appear on the blue skin between the wrist and upper arm. The actual molting lasts for only a few minutes as the crab pushes out the rear of the old shell.
The resulting soft crab, which is limp and wrinkled, will swell to normal shape and usually increase in size by 25 to 35 percent. If disturbed, the vulnerable soft shell crab can swim and walk but prefers seclusion. After a few hours, the crab's shell becomes parchment-like and is fully hardened within a few more days.
During the spring, there is typically a "run" of peeler crabs that lasts for about two weeks. At this time fishermen target female crabs that are molting into mature crabs after the winter dormancy. These crabs can be caught in "peeler pots" which are crab traps in which one or two large males are used as bait to attract the females ready to mate. The peeler crabs are held for a short time in shedding tanks until the molt. After molting, the soft shell crabs are removed from the water and refrigerated for sale.
Recipe: Soft Shell Crab Provencal
2 or 3 soft shell crabs 2 oz seasoned flour 1 oz melted butter 1 oz grapeseed oil 1 oz melted butter ½C diced tomatoes ¼ t kosher salt 1¼ t ground black pepper 1 oz cooking white wine 1 oz lemon juice 1½T butter Preparation Method:
Step 1. Lightly coat crab with seasoned flour. Heat 1 oz of butter and 1 oz of grape seed oil in a fry pan.
Step 2. Add crab (Shell side down), brown for approximately 3 minutes. Flip. Cook until done (approximately 3 minutes).
Step 3. Remove crabs from the pan. Using the same pan, add 1 oz butter. Sauté garlic until light brown (approximately 30 seconds).
Step 4. Add mushrooms and cook for 30 seconds. Add tomatoes, salt and pepper and heat by tossing.
Step 5. Add white wine and toss. Add lemon juice to de-glaze pan. Remove from heat and swirl 1 1/2 tablespoons cold butter.
Step 6. With slotted spoon, pour 2/3 of the vegetable garnish all the way around the inner rim of a heated dinner round.
Step 7. Place crabs (belly side down) in the center of the plate slightly overlapping exposing the claws and legs. Spoon remaining sauce over crabs.
Sensitivity/Quality Issues: · Wondra flour is suggested because it’s lighter and prevents caking. · Do not cook crab and sauce together · Clean out any residue left in the pan from the crab. · Unsalted butter must be at a cold state when added at end of dish
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