~ Chef Nate Auchter

Summer is officially here and when it comes to seafood, that means it’s softshell crab season! These delectable crustaceans from Maryland, South Carolina, and Louisiana usually start showing up at the end of May, and they’ll stick around for just a few more weeks. While many chefs experiment with numerous way of “crusting” these crabs with different flours, cornmeal, nuts, and even plantains, they can be prepared as simply as sautéed whole with salt and pepper. Still, the preferred method is frying them, producing a super crunchy coating that contrasts perfectly with the inside meat, which, under the crisp “soft shell”, becomes smooth and creamy. I think these little guys are perfect for the beginning of the summer and have prepared some incredible dishes to share with you. Nothing says “Summer’s Here!” more than softshells… except maybe cherries… or peaches… or maybe squash blossoms.

Chef Nate’s Recipes
Grilled Softshell Crab with Leek and Fennel Ragout
Fried Softshell Crabs over Late Spring Greens
Sautéed Softshell Crabs with Eggplant Timbales

Buying and Preparing
Most supermarkets will try to carry softshells during the season, and they can be easily purchased at Albertson’s, Whole Foods fish market or Wegman’s. Prices usually range between three and six dollars depending on where they were harvested. Maryland crabs are very high quality, as the colder waters produce Blue Crabs high in delicious fat, and these are usually the most sought after. It is extremely important to make sure that when buying them, the crab is still very active and moving when picked up. If you must keep the crabs in your refrigerator for a few days before using them, hold them in a cardboard box, a shoebox perhaps, covered with a damp towel.