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Two raw soft shell crabs
Whole fried soft shell crabs with herbs and chilli
Fried soft shell crab 3

Softshell crabs

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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 softshell 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.


Sauteed Softshell Crab

A Venetian favourite

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