Soft-shell Crabs

5 Jul

It’s the weekend of the “Red, White, and Blue” which many are probably celebrating with foods bearing patriotic colors.  Redmond Whole Foods had a sale on soft-shell crabs so we took the opportunity to buy a couple for dinner appetizers.  There’s a short season for this warm season delicacy and when they’re gone, they’re gone.

Soft-shell crabs

It’s probably unpatriotic to have red, white, and tomalley during our nation’s Independence Day, but come to think of it, since soft-shell crabs are ahem*… “stripper” blue crabs in our part of the world, eating soft-shell crabs might actually be more patriotic than eating hotdogs.  (*The technical term is molting, I only call them strippers for fun.)  The greenish-yellow bit flowing from the crab is the crab version of tomalley (lobster liver).  It’s edible and great with toast, but if you’re squeamish, don’t eat it.  The soft-shell crab is still delicious without it.

In the East Coast where crabs are popular, with Maryland topping the list, soft-shell crabs are usually fried.  We don’t have a deep fryer so to cook the crabs, we broiled the yummy “crusties”.

 

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One Response to “Soft-shell Crabs”

  1. Ryan 15, July 2014 at 8:02 pm #

    Normally I’m hesitant to eat the squishy innards of a crab (along with the yellow goo) but this was a surprisingly tasty treat to eat the entire crab with no need to crack any shell first because there just isn’t any (hence the name).

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