Soft-Shell Crab

A specialty of the East Coast of the United States and of the Venice area of Italy, the soft-shell crab is the blue crab or shore crab caught when shedding its shell. Soft and translucent, it is trimmed of the tail, gills and eyes and eaten whole. At its best sautéed in ample butter, soft-shell crab can also be deep-fried or broiled.