pring is the time of the year when the blue crab "molts" or sheds it's shell. Crustaceans with an exoskeleton, such as crabs and lobsters, must shed their shell frequently in order to grow larger. In the southeastern United States an industry is fashioned on capturing blue crabs just prior to molting. At this time they are called "buster crabs" for they will soon bust out of their shell. It takes a practiced eye to determine which crabs are "busters".

These "buster crabs" are held in live tanks until they shed their shells and become the gourmet delicacy, the soft shell crab. They are then graded by size, packed in wet straw and flown to markets all over the United States.
The greatest care is taken to make sure the crabs arrive at their destination alive. Although at times due to their extremely fragile nature they may be traumatized in transit and die. As little as some rough jostling is often enough to kill some of the crabs. If a soft shell crab is dead, smell the body deeply at the stomach. If it has been dead too long, more than 6 or 8 hours, your nose will know.

Soft shell crabs are graded into five progressively larger sizes, medium, hotels, primes, jumbos and whales. Primes and Jumbos, are the most commonly available sizes, with these sizes you will need one per person for a first course and two per person for a main course.

One of the delights of the soft shell crab is that the whole crab shell and all is meant to be eaten. A few parts must be removed but 95% of the crab is edible. To clean a soft-shell crab snip off it's mouthparts and eyes with a pair of scissors about 1/4 inch into the shell; this immediately kills the crab painlessly. Next step is to lift out of the way the papery shell and remove the fingerlike feathery gills. Then remove the bell shaped flap from the underside of the body and the crab is ready to cook.

Most recipes call for dredging in breadcrumbs or batter and deep frying or sauteing in hot fat. But marinating and charcoal grilling or roasting in a hot oven are equally appropriate.