Soft Shell Crab (Frozen)

As spring approaches and the water starts to heat up, the conditions are ripe for Blue Crabs to begin molting the hard shell that they’ve outgrown. It’s at this point that they become known as Soft Shell Crabs. Harvesting soft shell crabs takes impeccable timing: Remove them from the water too late, and their shells start to harden into a leathery casing that’s not very palatable. Soft shell crabs are easy to prepare: A little dusting in flour or starch and a few minutes on each side in a frying pan with olive oil, and you have delicious, succulent meat, without having a shell to crack through.