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Yum! Soft-Shell Crabs Are In Season

BALTIMORE (WJZ) -- Some people love them and others have a different opinion---but it's a Maryland delicacy and it's now in season.

Ron Matz reports for soft-shell crab lovers, it's the most wonderful time of the year.

Crab season is here and Baltimore is in the midst of a 10-day soft-shell crab celebration.

Alan Morstein is the owner of Regi's in Federal Hill. He says the soft-shell is often misunderstood.

"It's the most wonderful time of the year, as they say, in the crab world," Morstein said. "A lot of people don't understand soft-shells. I guess they're misunderstood. The texture is very thin. It's very pliable to the fork. This is what happens when the soft shell grows out of its house. They're molting."

And in a matter of minutes, they're ready.

"Soft-shells do not take long to cook. They're actually pretty easy to prepare. They finish off pretty quickly. You don't want to overcook a soft-shell; just have anice, golden brown crust," said Regi's American Bistro Executive Chef Jesse Ramirez.

The soft shells are now coming from Maryland's Eastern Shore.

"It's an affordable delicacy. They're divine. We pan-fry them up; it's an affordable delicacy," said Morstein. "In the beginning of the year, we were getting them from Florida; they were very pricy. But as the weather changes, they're migrating up the coast. Then we were getting them from the Carolinas. About 10 days ago, we started getting them from Crisfield...so these boys are local. They're home-grown."

"Our customers love them. We can't hold soft-shells. It's pretty amazing how many soft-shells come through here. It's out of control," Ramirez said.

The soft-shell season only lasts about six to eight weeks, so now's the time to enjoy.

"Just a simple presentation. Let the food express itself versus deep-frying it and masking the flavor of the soft-shells," Morstein said. "Our soft-shell sandwich is pan-seared. We put it on egg bread instead of a big roll because we want you to taste the soft-shell. Homemade cole slaw, fresh-but cries, hothouse tomatoes...that and a draft beer and an Oriole game; let's go!"

The soft-shell celebration continues through next Sunday. For a list of participating restaurants, click here.

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