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I learned that softshell crabs have a very small window of edibility. These crabs, caught as "peelers" are molting. Within 4 hours of molting, their new shells are hardened again.
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So they are kept in these troughs and monitored. I am a novice at eating softshelled crabs and don't even know how to cook them. But it was fascinating to see who the crabbers deal with their catch.
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Our lunch was fresh off the boat. They were delicious.
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2 comments:
Place dressed soft-shell crabs in a seasoned flour mixture (salt, pepper, Old Bay seasoning, or purchase a mix from your local seafood shop) to bread. Coat well with the flour mixture.
Place breaded crabs in a frying pan and fry in 375 degree oil.
Cook crabs on each side, turning once, until golden brown (about 4 minutes on each side).
Drain on paper towels.
Sounds easy enough.. may have to try them sometime!
It's been so long since I had real crab. I don't know the difference between soft shell and the ones that I used to get but I remember sitting down with a bunch of crabs and a few beers and loving every messy minute of it. Now it's the crab legs on the chinese buffet that have been overcooked and taste like sweet rubber.
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