WE WELCOME EVERYONE BACK FOR SOFT SHELL CRAB SEASON
How? You say…. We have long standing relations with shedders up and down the coast, so as the crabs travel, we travel with them.
We are always the first in the area with our Georgia shedders starting as early as March and continue through April into late May, ending with our North Carolina and Chesapeake shedders. Jim personally travels and hand selects as often as needed and while supplies last.
Available as of MArch 22nd!
Enjoy them in our dining room, takeout or buy them by the dozen to prepare at home.
Soft shell crabs are actually "hard shell crabs" that are going through the molting process. Unlike humans, whose skin grows and stretches to accommodate growth, a crabs' shell is external and must therefore be shed and replaced or "molted" as the crab grows. To initiate the molting process, the crab releases enzymes which separate its old shell from the underlying skin. Over the course of several weeks, the crab then grows a new, soft shell under the old shell. The crab then ingests enough water to bloat itself, loosening the old shell. Making them a delicacy each season!
“Not All Soft Shell Crabs are Created Equal!”
We handpick all our soft shell crabs because of the importance when soft shell crabs are harvested to avoid “paper shells.” After molting, the soft shell crab converts its water bloat to protein while the new shell hardens. This "intermolt" period is the worst time for harvesting crabs, since the water bloat affects flavor. Within a few hours of molting, the new shell begins to harden causing a paper like shell, and within a month, it's impenetrably hard. To access crabs while their shell is still soft, it is important to find a supplier that capture and hold them in saltwater tanks before molting. Then, when the crabs shed their shells, they’re pulled from the water to prevent the new shell from hardening making them ideal for eating.
A seasonal sensation you will not want to miss, soft shell crabs have a rich, buttery sweetness and tender, flaky meat. The body meat is white, the claw meat brown, and shells orange-red. Since soft shell crabs are eaten shell and all, the shell adds a crunchy pleasant texture. Soft shell crabs are perfect prepared in many ways including boiling, broiling, frying, grilling, sauteing, or steaming.
Enjoy soft shell crabs with us in our dining room while supplies last. Whether a Fried Soft Shell Crab Sandwich or Plate, we celebrate the exquisite taste of the soft shell crab.