Aside from lobster, soft-shelled crab are likely to be the highest priced item on any seafood menu. The reason is all about timing.
In order for a blue crab to grow larger it must periodically shed its hard shell. During this molting process the crab slides out of the hard shell and for a short period of about 3 to 4 hours is in a soft stage. If removed from the water at this stage, the shell will not harden.
In their natural environment, blue crabs begin shedding their shells on the first full moon of May and are harvested from April through September.
Another one from Sam's Signature Series. The crème de la crème
4 soft shell crabs
1 egg (lightly beaten)
1/2 cup Panko (Japanese bread crumbs)
Salt & black pepper
1 box radish sprouts
1 Tbls Olive oil
6 Tsps Ponzu sauce
3 Tbls Sam's Mayopeno spread
1 loaf rustic Italian bread sliced
Heat vegetable oil to 300 degrees in a deep pot or deep fryer
Clean crabs with water and blot dry with paper towels
Coat crabs well with egg and then panko
Deep fry each crab separately until the shell turns red and the panko becomes golden brown
Remove and drain crabs; set aside
Discard the roots of the radish sprouts
Lightly season sprouts with olive oil, ponzu, salt, and black pepper
Spread Sam's Mayopeno over bread (toasted or not)
This is one of my favorites, you will love it!