When is Soft Shell Crab Season? A Complete Guide

Soft shell crabs are a delicious seasonal delicacy that seafood lovers eagerly await each year. Their unique texture and sweet briny flavor have made them a favorite ingredient in cuisines around the world. But when exactly is soft shell crab season?

In this comprehensive guide, we’ll cover everything you need to know about when and where to find these mouthwatering crustaceans at their peak.

What are Soft Shell Crabs?

Soft shell crabs refer to blue crabs that have recently molted their hard outer shell in order to grow. For a short period of time after molting the new shell is soft and tender before it hardens again. It is during this brief window that the crabs are harvested and sold as “soft shell” crabs.

The soft shell means the entire crab can be eaten – shell and all! This gives them a uniquely crispy, crunchy texture when cooked.

When is Soft Shell Crab Season in the United States?

The exact soft shell crab season varies slightly by location, but generally runs from late spring through early fall along the East Coast and Gulf Coast regions of the U.S.

Some key dates for prime soft shell harvesting are:

• Maryland – Mid-March to mid-November, with peak season from May to July
• Virginia – April to September, with peak season in May and June
• Louisiana – March to July, with peak season from mid-April to June
• Florida – April through September, with peak season from May to July

The season begins earlier in southern coastal states, where warmer water temperatures allow the crabs to start molting sooner. It progresses later in the year as you move northward.

What Factors Influence the Soft Shell Crab Season?

Several environmental factors impact when crabs are able to successfully molt and produce soft shell crabs each year:

• Water temperature – Crabs require warm water between 68-86°F to molt. As coastal waters warm in spring, molting begins.
• Salinity – Brackish water with the right salt content is needed for molting. Heavy rains can impact salinity.
• Moon phases – Molting increases during full and new moons. Fishermen often plan harvesting around moon cycles.
• Age & size – Younger and smaller crabs molt more frequently than older, larger ones. Peak season targets actively molting adolescent crabs.

Where to Buy Soft Shell Crabs

The best place to purchase fresh soft shell crabs is from local seafood markets or restaurants near coastal regions. However, they are a specialty product that can be difficult to find outside of soft shell season or far from harvesting areas.

Here are a few tips for finding high-quality soft shells:

• Check seafood counters at gourmet grocery stores during soft shell seasons. They may carry specialty shipped items.

• Asian markets sometimes stock imported soft shell crabs from Asia, available sporadically year-round.

• Order soft shells online during peak season from companies like Louisiana Seafood. They overnight ship live crabs.

• Look for frozen soft shell crab meat at fish markets. This lets you enjoy them out of season.

• Call restaurants ahead to see if they have soft shells as seasonal specials.

How to Tell if Soft Shell Crabs are Fresh

When buying soft shell crabs, look for the following signs of freshness:

• Live crabs – The best soft shells are sold live. They will be active and moving in tanks.

• Soft, pliable shells – Shells should bend easily without cracking. Avoid any with firm, hardened shells.

• Moist appearance – The crab should not appear dried out or shriveled.

• Intact legs & body – Legs, mouthparts, and apron should be complete and not broken off.

• Clean smell – Should smell mildly briny like the ocean. Avoid any foul “fishy” odors.

Buying live or freshly harvested soft shells ensures maximum flavor, texture, and cookability.

How to Cook Soft Shell Crabs

Soft shell crabs lend themselves well to almost any cooking method. Their delicate shells become crispy and crunchy when cooked. Some popular preparation methods include:

• Deep frying – The most common and classic way to prepare soft shells. Fried until golden and crispy.

• Pan searing or sautéing – Cook briefly in a hot pan with butter or oil to crisp the shell.

• Grilling – Grill soft shell crabs a few minutes per side over high heat.

• Breading/battering – Bread or batter the crabs before frying for extra crunch.

• Broiling – Place seasoned crabs under a preheated broiler for 4-5 minutes.

Soft shells are also excellent in po’ boy sandwiches, tacos, sushi rolls, crab cakes, and many other dishes!

Storing Soft Shell Crabs

Ideally, soft shells should be consumed immediately after harvesting before the shells have time to harden. However, they can be stored briefly by:

• Keeping live crabs in aerated water chilled below 40°F for 1-2 days.

• Layering uncooked crabs between damp paper towels in an airtight container for up to 2 days.

• Wrapping cooked crabs tightly and refrigerating for 3-4 days.

• Freezing raw or cooked soft shell meat for 2-3 months.

Proper handling and storage keeps soft shells fresh until you’re ready to indulge!

Maryland is the state most known for soft shell crabs.

Yes, you can eat the entire soft shell crab, shell and all, after it’s been properly cleaned and prepared.

Soft-shell crabs are expensive due to the specific and limited time window for harvesting them during the molting process, combined with the effort involved in capturing and processing them.