, spells its fate. Hard shells and skin-splitting pincers aren't enough to stop us humans from throwing a bunch of them in a pot with Old Bay, then messily picking them to shreds in search of morsels of sweet, tasty meat.Pity even more the soft-shell blue crab, which has shed its protective shell during the growing months of roughly May through September, so that it can form a new, larger one.
Soft-shell crabs need to take a lesson from Bruce Banner, because saying "Don't make me angry—I wouldn't be able to do a damned thing to you even if I were angry" isn't very intimidating. Pity, also, the cook, who has to slaughter the soft-shell crab in what feels like the most brutal way possible: by cutting off its face, ripping free its abdomen, and tearing out its lungs . Some will object to this on ethical grounds, while others will choose to have their fishmonger do it for them. But for those of us who like our shellfish alive until the last moment—which should be all of us—here are the basic steps to get these crabs ready for the frying pan.
Why are you cleaning them? Flour mixed with Old Bay, frying pan. You guys don't dig Maryland and crabs.
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