In the mid Atlantic region soft shell crab season are from march to June. In the Chesapeake region and even far as the Carolina states the season can go up to September.
Soft-shell crabs are crabs that are in their molting process ( where they are growing a new shell from the inside out). The whole crab can be eaten, while it might seem nasty, Its actually good since it’s only available one time of year.
Since summer is coming to an end, I wanted to highlight the crab that has flavor since they are wild. This post dish is Tempura soft shell with americano salsa verde
corn and charred scallion
1 head of romaine
1 Serrano pepper ( no seeds)
1/2 fennel bottom
1/2 cup of sour cream
1/2 Greek yogurt
1/2 cup of water
blended everything in blended, if it does not blend at one time stop the blender and take a spoon mix everything then restart until smooth