Well, what is it? A hard-shell or a soft-shell?
Sooner or later in everyone’s crab-eating days they pop up. With a name that sounds contradictory and a confusing presentation, soft-shell crabs are a mystery to even some of the proudest Maryland blue crab eaters. What are these strange full crabs on a sandwich and how do they differ from our beloved steamed hard-shell crabs? Keep reading to find out!
What are They
The science behind soft-shell crabs isn’t really that complex. As crabs mature they actually outgrow their shells. When it’s time for a crab to grow up they molt, leaving behind their old shell for a new, better sized one. Since the new shell has been protected by the old one up until now it hasn’t had a chance to harden up to protect the crab. Most crabs molt around the same time each year, usually sometime in May. This means that you can only find soft-shell crabs early in the summer.
How Are They Prepared?
Crabs that still have a soft-shell when they’re caught are prepared much differently than hard-shell crabs. Instead of the steaming we are all used to, soft-shell crabs are battered and fried. Whole. Since it’s soft, you can eat the entire crab after it’s cooked. Soft-shell crabs are usually served as a sandwich with lettuce, tomato and a little mayo, just like a crab cake.
It’s Always the Right Time for Box Hill
Box Hill Crab Cakes is your source for the freshest, most authentic Maryland crab cakes—and we’ll ship them to your door! Our top-secret family recipe has been fine-tuned for decades and we guarantee you will love them. Visit us online to place your order or give us a call at 410-515-3662. Want to get recipe ideas, updates, and information on sales? Follow us on Facebook,Instagram,Google+,Trip Advisor,YouTube, and Twitter.
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