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An Eastern Shore delicacy by guest author Helen Poore.

I wait all year for our blue crabs to shed, or as the process is known, molting.  Crabs will do this several times throughout the summer months, but the first shed is always the one I long for.  When a crab gets too fat for its shell, it will shed it, leaving behind a very soft thin layer which over time will harden again.  But if you eat the soft crab within 2 days of its shed, it is a treat worth waiting months for.   I like to keep the recipe very simple so the flavor of the crab remains strong. 

Sautéed Soft Crabs

Ingredients:

• 6-8 Soft Crabs, cleaned


• 1/4 stick of butter


• flour for dredging


• 4 tablespoons oil (I use extra light olive oil)


• several tablespoons Old Bay spice


• salt and pepper


• 
  

  1/2 fresh lemon

Directions:

1. Rinse and dry soft crabs (your seafood market can clean them for you)


2. Mix flour, salt, pepper and old bay in bowl


3. Heat butter and oil in large saucepan, till hot but not brown


4. Dredge the soft crabs in flour mixture and add to pan


5. Brown crabs well, about 5 minutes on each side over high heat


6. Remove and place on paper towel lined plate, finish with squeezed lemon.