In the Chesapeake Bay area off the Atlantic coast, May signals the start of soft-shell crab season, which typically lasts throughout the summer.
These crustaceans are known for their sweet meat — even though there's not much of it — and delicate flavor.
Soft-shell crabs are blue crabs removed from the water at their molting stage, when they've shed their shells and are soft. A crab sheds its shell in order to grow one that is larger; the new shell starts to harden within a few days.
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