Although all species of crabs molt and, theoretically at least, could be a soft-shelled delicacy, the commercial catch in the United States comes primarily from the Chesapeake Bay area. There, tasty tiny blue crabs are harvested before their shells harden and are brought to market. Soft-shelled crabs are not part of traditional Japanese cuisine, but here in the United States in the early summer, nearly every Japanese restaurant serves them deep-fried, crispy, and crunchy!
© 1988 Elizabeth Andoh. All rights reserved.