The exact species used as soft-shells varies from region to region. In the United States, the blue crab (Callinectes sapidus) is used typically, although the use of the mangrove crab in Asia has provided another source for this seasonal food.Live, fresh or frozen.
The soft-shell is the blue crab in its molted state.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. They are available frozen year round.
The soft-shell season is traditionally marked with the first full moon in May. At that time, the blue crab begins its molting season to accommodate its summer growth. The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab.
Soft-shells are harvested in their peeler stage in peeler pounds or pots and transferred to shedding operations where they are monitored around the clock.
Soft-shells are marketed by size with the largest commanding premium prices. They are measured across the back, point-to-point.
Mediums - 3 1/2 to 4 inches
Jumbos - 5 to 5 1/2 inches
Hotels - 4 to 4 1/2 inches
Whales - over 5 1/2 inches
Primes - 4 1/2 to 5 inches
Demand for this delicacy has increased with the use in Japanese and other cuisines, so that the mangrove crab has been used as an alternative source from Asia. Because mangrove crabs grow in tropical muddy flats all year round, such swamps provide a continual source of soft-shell crabs.
The first full moon in May 2008 will occur on the 20th. This will actually be the 3rd of 4 full moons that occurs in one season. This only occurs once every 19 or so years and this full moon is often called a Blue Moon.. ---This is the kind of stuff you might miss, if you don’t check back at Peninsula Foodnews on a regular basis.
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