Boy, do I have a treat for you.
This past weekend’s Supermoon–the first full moon in May–marked the beginning of soft-shell crab season. And I have discovered the very best way to eat soft-shell crabs: grilled and slathered with barbeque butter. I’m almost reluctant to share, this is so good.
Soft-shell crabs are in season from May to September, mostly from the waters of the central Atlantic coast. This is the time of year that blue crabs molt, leaving them with nothing but a paper-thin proto-shell for a few hours at a time. If these crabs are caught before their new shells have a chance to grow, they are completely edible–exoskeleton and all.
The thin shell of a soft-shell crab is crackly, almost like the crisp skin on a roast chicken; the inside is juicy, gooey, sweet and unmistakably crabby. If you can get your hands on these bizarre little beasties, you are in for a treat.