Soft-shell crabs are one of the wonders of the culinary world, with their pliable, fully edible shells. What gives them their smooth texture?

Soft-shell crab is a seafood delicacy that restaurants love to overprice, so try cooking it at home with these fish expert-approved tips and tricks.

Folklore says that just after the first full moon in the month of May, the Chesapeake Bay blue crab sheds its hard shell to grow a bigger one for summer time, leaving a thin and malleable soft ...

Shanti described soft-shell crabs as “sweet, plump, juicy, tomalley-laden parts of the beautiful blue crab without the cracking and picking through its hard exoskeleton.” ...

True crabs already have a hard exterior that protects their bodies. The post Here’s How Hermit Crabs Swap Shells Like It’s Nothing appeared first on A-Z Animals.

This chef-favorite seasonal crab can be fried, grilled, and sautéed easily at home. The best part? You can eat the shell.

“If you wanted to help the blue crab population, you would shut down soft shell crab season for at least two to three years,” said Wertan.

The harvest of crabs by hard crab pot is now Dec. 16, pushed back from Nov. 30. Lower bushel limits will begin Nov. 1 instead of Oct. 1.

David Richardson caught his first female blue crab on March 10, an early start to soft-shell crab season in Charleston. A commercial crabber by trade, Richardson catches Atlantic blue crabs in ...

Goro, on the Adriatic Sea, is famous for its clams — essential for the beloved spaghetti alle vongole. But an infestation of crabs is threatening the town’s cash crop.