They are in season from April to September.
What is unique about soft-shell crabs is that they are caught as they molt and shed their old shell to grow a new larger shell. In the United States, from April to September, the hard-shell blue-crab molts to grow, and it is in those periods that the crab is gastronomically known as soft-shell crab. One has to work hard to dig the sweet meat from the hard shell of hard-shell crabs. During the molting stage, all of the crab can be eaten with the exception of the gills, the stomach-mouth and eye parts. Soft-shell crabs do not need a long cooking time and they are delicious dipped in a batter and fried crisp. Soft-shell crabs, when in season are a big seller in all of our restaurants. People just love them.