Blue Crab

These crab, in soft-shell crab form, are very mushy-like and the stomach and gill area is thin. You can see through to the meat, as illistrated in the photo below. To eat these crab you have to catch them and process them and cook them before they molt to their hard shell.

When the these mature, their shells cannot expand, so they molt their exterior shells, leaving a soft covering for a length of days when they are vulnerable and considered marketable (edible).

Crab fishermen often put the crab that is beginning to molt aside and wait until the molting process is complete. Then they will send them to the market as soft-shell crab.

The Soft-Shelled Crab need be kept alive until the crab are cleaned and boiled, whether by a customer or a restaurant to be kept fresh. Usually crabs must be eaten within four days of molting to be useful as soft-shell crabs and edible. Their meat is very mild and sweet tasting. After they molt, they begin to rebuild their shells and are crunchy when eaten making the soft shell crab not so desirable.

Soft shell season can be fairly long and can run from the months of May into Septemeber. Soft shell blue crab are fairly expensive in the market, but are worth the purchase as soft shells can be eaten whole.

Always purchase soft shell blues alive.

You can find information about Blue Crab Seasons and Recreations here. It will open up into a new window.

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