Ask the chef

Question

What is a soft-shell crab, and why is it so hard to find?

Answer

As spring arrives in the Lowcountry, a seasonal delicacy emerges — soft-shell crabs. At Hudson’s Seafood House on the Docks, owner Andrew Carmines explains why these crabs are so highly sought after.

“As the water warms, crabs begin molting their old exoskeletons. They remain soft for only a short time before their new shells start to harden,” Carmines says.

This brief soft phase makes soft-shell crabs a unique and tender treat. Unlike regular crabs with hard, protective shells, soft-shell crabs can be eaten whole, including the shell, because they’ve just shed their exoskeleton and are in a vulnerable, pliable state.

“This molting process makes soft-shell crabs incredibly tender and flavorful, allowing you to enjoy the entire crab without the need to crack open a hard shell,” Carmines adds.

Their delicate texture and rich flavor make them a favorite among seafood lovers. Soft-shell crabs are typically available from late March to early June, creating a limited window to enjoy this seasonal specialty. At Hudson’s they take it a step further with an in-house shedding operation, where more than 10,000 crabs are prepared each season. Their state-of-the-art system keeps live crabs in tanks, carefully monitored until they molt.

“Once the crabs shed their old shells, we separate them and prepare them for our guests,” Carmines says.

Soft-shell crabs can be prepared in various ways to highlight their tender texture. Whether lightly fried, sautéed with fresh herbs and garlic or grilled to perfection, they are a versatile dish that emphasizes the crab’s natural sweetness.

“Each preparation method enhances the delicate flavor and texture, making every bite a true treat for the senses,” Carmines says.