Soft-shell crabs, typically blue crabs that have molted, are a seasonal delicacy available from late spring to summer. They are harvested and kept in saltwater tanks until they shed their hard shells. Sold live or dressed (cleaned and ready to cook), they can be bought fresh or flash-frozen for extended availability.
Cleaning involves removing the gills, abdomen, mouth, and tail. Cooking methods vary, but pan-frying with a light coating is popular. The entire crab, minus the cleaned parts, is edible, offering a delicate, slightly crunchy texture.
