If you love seafood, then you probably know how tasty soft shell crabs are. Plus, one of the big reasons why they’re so popular is you get all the crunch without having to work for the meat. Here’s a better look at why these crabs are so delicious and how they differ from their hardshell cousins.
Buying the Crabs
Softshell crab season started in late spring, so around April and May. But now that we’re well into summer, that doesn’t mean you’ve missed out! Come and enjoy crabs of all kinds here at Costas Inn where you’ll be sure to get your fill until the next time the craving hits you like a ton of bricks. It’s most common along the East Coast, and since southern waters tend to be warmer, the season can last well into the fall as well. Getting the crabs as fresh as possible, while they’re still alive, is your best bet. There are different sizes, such as mediums, hotels, jumbos, primes, and whales, that put them in a different class from their hard-shelled counterparts.
Storing the Crabs
Before the crabs can be cooked, they will need to be stored for a little while. This is especially important if you are planning on saving them, though to get the most of the experience you need to cook them and eat them while they are still fresh. They should be refrigerated for up to a day, but after that, they can be frozen when individually wrapped for up to three months.
The Timing is Key
As we mentioned before, the timing matters. That’s because soft-shell crabs are in transition between molting periods. The shell is softer and is, at this point, edible. Softshell crabs are often caught and packed right after they move out of the old shell and then sold to restaurants and supermarkets. Past an hour, and the new shell has already hardened beyond the point where diners can eat them.
YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today, as well as #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our 9 appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!
Tags: Baltimore, crabs, softshell crabs