|
Right Food for the Season -
Late Spring
|
|
Written by Jane Ward
|
 Beginning around mid-May in our cold Atlantic coastal waters, the blue crab undergoes a growth spurt and swaps its too small hard outer shell for a new, roomier one. In the few weeks between the crab’s shedding of one covering for the other, when the crab is protected only by a thin flexible covering that is flimsier than cellophane, seafood lovers have the opportunity to sample the treat that is soft shell crab. Briny yet as delicately sweet as shelled crabmeat, these crabs are a distinctive delight. There’s no smashing of hard outer shell and finagling with tiny seafood picks to get to this meat. With a soft shell crab, every last part is edible. |
|
Read more...
|
