Crab, Softshell Blue – Live

Scientific Name

Callinectes sapidus

Harvest Method

Wild Caught

Harvest Area

Mid-Atlantic States

Seasonality

April – September

Cooking Notes

Fry and eat whole

Best Substitutes

Jonah Crab, Dungeness Crab

Responsible Sourcing Information

Blue Crabs stocks are carefully managed by NOAA, the Virginia Marine Resources Commission, and the Maryland Department of Natural Resources.

Editorial

“The live softshell blue crab is a prized delicacy in kitchens across the East Coast. These crabs are not a separate species from hardshell blues, but rather they are blue crabs that have recently molted their shells, a process they undergo several times during their lifespan. This molting process results in a soft shell, which gives the crab its name and its unique culinary characteristics.

Catching these crabs in their molted state is very difficult. Some processors catch and hold hardshell crabs until their shells molt, and quickly bring them to market before their shells harden. This process requires careful timing and handling to ensure the crabs are caught at the right moment.

Softshell blue crabs can be fried and eaten whole, making them a truly unique way to enjoy crab. The soft shell allows for the entire crab to be consumed, providing a different experience compared to other crab varieties. This unique culinary characteristic has made them a sought-after delicacy.

In the event that live softshell blue crab is unavailable, several potential substitutes can be considered to replicate its flavor and texture in dishes. Fresh crab meat from other crab varieties such as Dungeness, snow crab, or king crab can be used as alternatives, although they may have slightly different flavor profiles and textures. “