Soft shell crab season in Maryland is a beloved and highly anticipated time of year for seafood lovers. Maryland is famous for its blue crabs, and soft shell crabs are a regional delicacy available for only a few weeks each spring. During this brief season foodies flock to restaurants and markets to enjoy these sweet tender crabs while they’re in their prime. But when exactly does soft shell crab season happen in Maryland?
What are Soft Shell Crabs?
Soft shell crabs are blue crabs that have recently molted their hard outer shell. This molting process happens several times throughout a crab’s life as it grows. Immediately after molting, the crab’s new shell is very soft and flexible. At this stage the crab is considered a “soft shell” crab. The new shell begins to harden within hours after molting, so soft shell crabs must be harvested immediately. This narrow window of time is what makes soft shell crabs such a seasonal delicacy.
Soft shell crabs are prized for their sweet, delicate flavor and soft texture compared to regular hard shell blue crabs. Their entire body can be eaten whole after removing the eyes and gills Soft shell crabs are typically fried or sautéed briefly to crisp the soft shell while keeping the interior meat tender.
When is Soft Shell Crab Season in Maryland?
In Maryland, the official soft shell crab season typically runs from April to mid-September. However, the peak of the season happens in May and June. Here are the key dates:
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Early April – The very first soft crabs may start appearing in warmer southern waters like the Chesapeake Bay. Supply is limited.
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Late April – More soft crabs begin to show up, but still in small numbers.
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Early May – The season kicks into high gear around the first full moon in May, which usually falls in the first week of the month. This is often called the “major peel” when the biggest molting event happens. Supplies increase dramatically.
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May & June – The height of soft shell crab season with abundant supply. This is the absolute best time to enjoy Maryland soft shell crabs.
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July – The harvest slows down but continues through summer, depending on water temperatures and molting cycles.
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August & September – Winding down season with smaller supplies of soft crabs available until mid-September.
So for the very best soft shell crab experience in Maryland, plan your trips during May and June to indulge in these sweet crustaceans at their peak.
How is the Soft Shell Crab Season Determined?
The beginning, peak, and end of soft shell crab season in Maryland revolves around the natural molting cycle of blue crabs. Water temperature is the major environmental factor that impacts their molting. As coastal waters warm to about 68°F in spring, blue crabs become more active and start shedding their shells to grow larger.
The peak of molting happens when water temperatures hit 70-72°F, which usually occurs in May and June in the Chesapeake Bay. Crabbers rely on their experience to determine when the crabs in their area start exhibiting pre-molt signs. They’ll harvest peelers (crabs about to molt) and move them to temperature controlled tanks to molt. Once they shed their shell, the soft shell crabs are removed immediately before the new shell starts to harden.
By mid-summer, the molting period slows down as adult crabs reach maturity. High temperatures also inhibit molting later in the season. By September, cooler water temperatures bring soft shell season to an end.
Where to Get Maryland Soft Shell Crabs
The Chesapeake Bay produces the most soft shell crabs in Maryland and has the longest season, starting as early as March in warmer years. Here are some top spots to indulge in Maryland soft shells during peak season:
Direct from Watermen Dockside
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Crisfield – This small Eastern Shore town calls itself the Soft Shell Crab Capital of the World. Get them right off the boat from local watermen.
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Smith Island – Another Eastern Shore island community known for soft shells.
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Rock Hall – This harbor town in the upper Eastern Shore hosts the annual Soft Shell Spring Fair.
Seafood Markets
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Lexington Market in Baltimore – One of the oldest markets in the country dating back to 1782. A great spot to get freshly steamed or fried soft shells.
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The Maine Source in Baltimore – Specialty seafood shop with a wide selection of premium Maryland soft shells.
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Ocean City Fish Company in Ocean City – Right on the boardwalk, they steam soft shells fresh daily during season.
Restaurants
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Jimmy Cantler’s Riverside Inn in Annapolis – A crab house institution since 1974, famous for mouthwatering soft shells.
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The Crab Claw in St. Michaels – Serving soft shells fried, broiled, or sautéed by the waterfront.
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The Crab Place in Crisfield – Order boiled, stuffed, or in crab cakes at the Soft Shell Crab Capital.
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Water Grill in Los Angeles and other cities – Serves Chesapeake Bay soft shells on their seasonal seafood menus.
Soft shell crab season offers a limited window to enjoy this iconic Maryland delicacy. Be sure to experience these sweet crabs straight from the Chesapeake Bay at their freshest and most flavorful during May and June!
SAVORY CLAMS AT WATER GRILL
For a short time at Water Grill near the end of summer, we like to use the Savory Clams for dishes like the Farmed Savory Clams with Chorizo. Steamed in a saffron broth and served with a crispy French baguette, this dish hits the spot for any clam lover. The Savoryâs heartiness makes it an ideal companion to the chorizo.
You can also find savory clams in one of our Guest favorites, the Cioppino. With Dungeness Crab, Jumbo Shrimp and fresh fish in a shellfish broth, this fishermanâs soup originated on the docks of San Francisco but is now loved wherever youâll find a Water Grill.
As the seasons change so do our menus, so get in to try these seasonal dishes out while you can! Youâll find locations â and reservations â here.
All photos courtesy of Hama Hama Farms
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The seasons first catch of Wild Maryland Soft shell Crab has arrived! Theyre making their West Coast debut at Water Grill.
SAVORY CLAMS VS MANILA CLAMS
Thereâs more difference in these two bivalves than just their temperature preferences.
Savory clams have a sweet, hearty and full body flavor with a celery-like finish, with a texture that is softer than the manila clam â more like mussels.
Aside from the flavor, Savory Clams also have a thinner shell when compared to the Manila Clam, resulting in a higher meat yield per pound.
The Savory Clam also cooks differently. While the key to telling when a clam is cooked is usually that the shell opens, Savories tend to flash open their shell when exposed to heat â even though they may not be fully cooked yet. Typically, Savories take longer to cook but are also much harder to overcook.
The noted difference in flavor can also provide a key difference in dishes. As the director of food and beverage at Hama Hama puts it, theyâre âheartierâ and can hold their own in stronger sauces and preparations like curry and spicy tomato sauce.
Pro Waterman Catches Soft Shell Crabs! | MD F&H
FAQ
What is the best month for soft shell crabs?
The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months.
What is the best month for Maryland crabs?
The peak season for iconic, blue, Rock Hall, Maryland, crabs is April through November. However, the biggest crabs are harvested from September to mid-November. So when you’re craving some fresh, delicious seafood, this is the time to visit our beautiful town.
What is the season for soft shell crab in Maryland?
Soft shell crabs are sold whole. They’re in season from April to mid-September and vary in size from 4-6 inches.
Are crabs in season in Maryland right now?
If you’re planning a trip to Maryland to experience crab season, it’s important to know when the best time to visit is. The peak crabbing season in the Chesapeake Bay typically begins in April and continues through November. During this time, the crabs are most plentiful and at their tastiest.