Soft-shell crab season has begun; discover the best places to find them in Philadelphia.
The seasonal allure of soft-shell crabs has captured the attention of seafood enthusiasts, especially as late spring and summer approach. Known for their sweet, briny flavor and delicate, crispy shell, soft-shell crabs are a culinary delight that many look forward to each year. However, the current season has presented a challenging scenario for both suppliers and restaurants.
This year, the soft-shell crab season appears to be notably condensed. Soft-shell crabs emerge from blue crabs that have recently molted, shedding their hard outer shells and entering a vulnerable state. Anthony D’Angelo, a spokesperson for Samuels Seafood, a seafood distributor based in South Philadelphia, noted that warmer water temperatures have triggered early molting. However, a decrease in marketable crabs, alongside environmental factors and predation, has resulted in a shorter availability window for restaurants.
Statistics indicate that the volume of soft-shell crabs this year has declined by approximately 20% compared to the previous year. This comes despite last year’s prices being around 15% higher. For context, D’Angelo reported that jumbo soft-shell crabs sold for an average of per dozen in May, a notable contrast from the 7 per dozen during the same timeframe the previous year. Looking ahead, another shipment from the Carolinas is anticipated in late August or early September, which may offer some relief in pricing.
Many restaurants are featuring soft-shell crabs on their menus as they become available. Blue Corn, located in the Italian Market, has incorporated soft-shells into their tacos, showcasing them with mango slaw, guacamole, jalapeño, and microgreens. Given the high demand and supply challenges, soft-shell crabs remain one of the more costly seafood options on menus. Various restaurateurs have reported prices ranging from to 0 per dozen for jumbo crabs, a factor that contributes to soft-shell dishes often exceeding .
For chef Randy Rucker, who operates River Twice and Little Water, serving soft-shell crabs is a cherished tradition despite the associated costs and unpredictability. He emphasized the unique nature of these crabs, stating their value and distinctiveness.
Several notable dining establishments have crafted creative dishes centered around soft-shell crabs. At Caffe Aldo Lamberti in Cherry Hill, chef Genaro “Jerry” Ventura frequently changes preparations, serving them with various accompaniments, such as arugula and squid-ink linguine. Condesa, a Mexican restaurant in Center City, features crab relleno, which showcases the crabs in an enticing dish with beer batter and flavorful sides.
As diners seek out this seasonal delicacy, they are encouraged to call ahead to confirm availability. The culinary experience surrounding soft-shell crabs serves as a reminder of the complexities of seasonality and market fluctuations in the seafood industry. This summer season will be one of both enjoyment and awareness for those indulging in this prized crustacean.
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