4 to 6
Like all crustaceans, crabs periodically shed their shells to make room for future growth. Soft-shell crabs are freshly molted blue crabs. You eat the molted crab carapace and all; the crabs are in season from May through August. Most recipes call for soft-shells to be panfried or deep-fried. Grilling produces great-tasting crabs with a fraction of the fat. You still get the wonderful soft-shell crab flavor and texture: briny as the ocean and potato-chip crisp.
The crabs should be l