Sautéed Soft-Shell Crabs
Ask me what seafood I like best and I’ll tell you I love it all. Press me for an answer and I’ll admit that one of my favorites is soft-shell crabs. On the East Coast, soft-shell crabs are available early March through September. Crabs are caught in a pot, then put into open saltwater tanks, where they can be observed as they shed their shells. This is a time-sensitive process. They have people watching ’round the clock because the crabs shed at all times and have to be pulled from the water shortly thereafter—if not they become a hard-shell crab. These crustaceans can molt up to an impressive twenty-three times in eighteen to twenty-four months.Lightly sautéed, they turn golden and sweet, and the briny meat stays juicy. What could be better? The key...don’t overcook the crab. The goal is to get the soft-shell exterior nice and crispy while keeping the meat plump and tender. And yes, you eat the WHOLE thing!
