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Fish Facts: When a Crab grows too large for its shell, it goes through a process called molting to remove and replace its current shell. The first step is cracking the back of the shell and exiting the existing exoskeleton. Next, the Crab pumps its body up with water to expand while the new shell begins to form. Soft shelled crabs are referred to Crabs that have recently molted their exoskeleton but have not yet been able to form a new shell. Typically, these Crabs are removed from the water as soon as they molt as to prevent further hardening of the shell. Cultivators have a short window to complete this task as it only takes about 12 hours for the shell to stiffen up.

Taste/Cooking: When compared to Dungeness Crab, Soft Shelled Crab carries a heavier fish flavour with a hint of earthiness. The texture of the shell can differ slightly depending on how it is prepared, but the meat consistently remains juicy and sweet. When deep fried, the shell resembles fried rice paper though slightly tougher. Common methods of preparation include deep frying, broiling, grilling, or baking. When deep fried, the shell almost feels like fried rice paper though slightly tougher.