It’s a special time of year, no, I don’t mean when we turn from white to pink to shades of red. No, I don’t mean when the menfolk don such fashionista ideas as socks and slides with a Hawaiian print shirt. No, the locals on the Southern shores will tell you it is Soft Shell season.
Known as a “Buster Crab”, this is the time where some of my favorite crustaceans strip down and shed their old exoskeletons for something new. Some people find it squeamish to eat a whole crab that has been battered and fried, but don’t knock it till you’ve tried it.
A soft shell crab sandwich is an experience bordering on a religious epiphany, and one that most local beach bums prize and can be reluctant to share with others. So, if you happen to be on the coast now, and see somewhere on the menu mention of a soft shelled crab, do yourself a favor, step outside that comfort box, order a beer, and dive deep into a Southern tradition.
If you are feeling really adventurous, please check out this recipe from Bon Appetit for
Carolina Cuisines 