Soft shell crabs

Softshell crabs are normal crabs which are caught immediately after moulting their shell, in the few days before the new one has hardened up. They are everywhere, of course, but two regions turned them into culinary stars: Venice and New England. They’re still fished in both places, but the rest of the world goes to Thailand for this delicacy where a burgeoning soft shell crab industry seems to be run by a cadre of ex-patriate Bostonian fish processing managers. So the quality is excellent. Please note that one 75g crab is about two mouthfuls. And yes, you do indeed eat the whole thing... very tasty too. The availability of soft shell crab can be tricky so we do apologise if they are currently out of stock. 

• You can eat our soft shell crabs whole
• The most popular method of cooking soft shell crabs is to deep fry them
• Soft shell crab is only sold as frozen in the UK due to it having to be imported

Featured customer reviews of our soft shell crabs

• "They are perfect lightly coated in tempura batter and grated coconut, mmmm"
• "Made an Indian Bel Phuri dish with deep-fried soft-shell crab - bought from The Fish Society - excellent! It's a real find this place with a great selection and spick & span premises."
• "Tasty, good quality and quick delivery"