June 20, 2008

We prepare the Softshell crabs two classic ways. One is to drag it in flour seasoned with Old Bay Brand seasoning (on every Bluewater Grill Table) and sautee in butter. WE top it with lemon and capers. The second way is to PANKO Batter and fry them up so they are crunchy on the outside but bursting with sweet, tender crab flavor on the inside. It's CRUNCH time. Either way they are a timeless classic mid-atlantic delicacy enjoyed through-out the world. Softshell crab has even found its way into the popular Spider Roll at most sushi bars.noted for their  CRUNCH.

Soft Shell Crab
The Taste of the Chesapeake Bay
Blue Claw Crabs, native to the Chesapeake Bay and its tributaries  are enjoyed by seafood lovers throughout the world. Male crabs are called jimmies. Females are sooks (adult) or she-crabs (immature). A whole vernacular accompanies these crustaceans and describes their life stages:Softshells have emerged from their old shells to grow into a newer, larger shell and now have a very thin, soft shell. Softshells are delicacies that are eagerly awaited by crab lovers each season which is marked by the first full moon in May through early fall.

The Watermen
Many men and women still make a living by fishing, crabbing, and oystering in the Chesapeake Bay and its rivers. They are called watermen. This title is only used in the Chesapeake Bay region.
Most of the Bay's watermen are independent fishermen. They work alone or in small groups, not for a large company. They use many of the same tools and methods that their grandfathers used before them. Their days are spent on the open waters of the Bay and its rivers. Their workday begins before dawn and can last up to 12 hours. They work year-round in all kinds of weather. It is very hard work. The watermen's lives follow the seasons. In the summer, they go crabbing. In the spring, they go fishing. In the fall and winter, they harvest oysters.  
Most blue crabs are caught in crab pots or large wire cage with several sections. The crabber puts bait in the bottom, usually menhaden or other fish. The pot is dropped into the river. A float marks its location and identifies its owner. The crab enters the pot and tries to escape by swimming up. It moves into an upper section of the pot and is trapped. A crabber in Virginia may work as many as 500 pots in a day. The pots are expensive and usually last only one season. Most crabbers learn to make their own pots.  A softshell crab has shed its old shell, but the new shell has not yet formed. The softshells go quickly to market. They are highly prized and expensive.