Soft-shell crab facts for kids
Soft-shell crab is a special kind of crab that has just shed its old, hard outer shell. This process is called molting. When a crab molts, its new shell underneath is very soft, like rubber. People love to eat these crabs because you can eat almost the whole crab, unlike regular crabs where you have to crack the hard shell to get to the meat.
Crabs are caught right after they molt, or even just before, so their new shell doesn't have time to get hard. This makes catching soft-shell crabs a very time-sensitive job! Crabbers often keep crabs in special tanks with controlled temperatures until they molt. Once they are soft, they can be carefully taken out and sold.
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What Are Soft-Shell Crabs?
Crabs grow by shedding their old shells. It's like taking off a suit of armor that's become too small. After they shed, their new shell is very soft and squishy. This soft shell quickly hardens over a few hours or days. To get soft-shell crabs, people need to catch them during this short time when their new shell is still soft.
When you eat a soft-shell crab, you usually don't eat the mouthparts, the gills (which are like lungs), or a small flap on their belly. These parts are removed before cooking. The rest of the crab is ready to be cooked and enjoyed!
Where Do People Eat Soft-Shell Crabs?
Soft-shell crabs are a popular food in many parts of the world, especially in coastal areas. Different types of crabs are used in different places.
Soft-Shell Crabs in the United States
In the United States, the most common type of soft-shell crab is the blue crab, known scientifically as Callinectes sapidus. You can usually find these crabs in markets from April to September.
In some parts of the southern United States, like Louisiana and Alabama, a very plump and meaty soft-shell crab might be called a "Buster crab."
Soft-Shell Crabs in Japan
In Japan, different kinds of crabs are used to make delicious sushi, like maki-zushi (sushi rolls) or temaki-zushi (hand rolls). The Japanese blue crab (Portunus trituberculatus) or the shore swimming crab (Charybdis japonica) are often used for this.
Soft-Shell Crabs in Spain
Along the coast of Andalusia in Spain, soft-shell crabs and other soft-shell crustaceans are called chiguatos. This name comes from a local word that means "to soften." People enjoy soft-shell velvet crabs (Necora puber) and langoustines (Nephrops norvegicus). Soft-shell lobster (Homarus gammarus), called langosta chiguata, is also a special dish in places like Málaga. These are usually deep fried and served with a tangy dressing called a vinaigrette.
Soft-Shell Crabs in Italy
In Italy, especially in the Venetian lagoon, the soft-shell of the common Mediterranean crab is a special treat. It's called moeca or moeche in the local language.
How Are Soft-Shell Crabs Prepared?
Before cooking, soft-shell crabs are usually "cleaned." This means removing the parts that aren't eaten, like the gills and mouthparts.
Sometimes, people choose to leave in some of the crab's soft organs, like the hepatopancreas (which helps with digestion) or the roe (eggs) if it's a female crab. Along the Atlantic coast of the U.S., if a customer wants these parts left in, they might ask the seller to leave "the mustard," because of the yellow-orange color of the hepatopancreas.
Soft-shell crabs are often deep fried until crispy or sautéed in a pan. They can be served in sandwiches, as a main dish, or as part of other meals.
See also
In Spanish: Cangrejo blando para niños
