Soft-shell crabs are a delicious delicacy enjoyed by many seafood lovers. They have a sweet, succulent meat that is prized for its tender texture. However, when served whole, soft-shell crabs contain not only meat but also guts and other internal organs. This leads many who are unfamiliar with soft-shell crabs to wonder – do you eat the guts of a soft-shell crab?
What are soft-shell crabs?
Soft-shell crabs are simply crabs that have recently molted their hard exoskeleton and are still in the process of growing a new one. Crabs molt in order to grow – their hard shell doesn’t allow for any expansion. So periodically, they wriggle out of their old shell to make room for new growth.
During this soft-shell stage, the crab’s body has a soft, tender texture but lacks the hard shell protection. Fishermen are able to harvest soft-shell crabs by catching the crabs immediately after they molt, before their new shell has a chance to harden.
The most common types of crab eaten as soft-shell are blue crabs and Gulf Coast crabs. Soft-shell crabs are available year-round, but peak season is from mid-spring through early fall when crabs are most actively molting.
Are the guts edible?
When served whole, soft-shell crabs contain all of their meat as well as internal organs like guts. So are the guts actually edible?
The short answer is yes – the guts of a soft-shell crab are edible and entirely safe to eat. The guts include the digestive tract as well as crab “mustard” – hepatopancreas or crab fat. In fact, for soft-shell crab aficionados, the mustard is one of the most coveted parts.
Crab mustard has a rich, creamy mouthfeel and provides beaucoup crab flavor. Some even spread mustard on crackers like pate. The rest of the guts have a mild flavor and add textural interest.
Why eat the guts?
There are a few reasons why soft-shell crab guts are considered edible and often relished:
- Crabs are scavengers and do not carry the same disease risks as predators. Their guts contain mostly shell particles and vegetable matter from filter feeding.
- Cooking softens and coagulates the guts, making them palatable.
- Eating the guts allows enjoyment of the crab’s full flavor in one bite.
- Waste not, want not – guts expand the edible yield of the crab.
The gut tissue and mustard contain nutrients like protein, healthy fats, and minerals like selenium, copper, and calcium.
Preparing and eating soft-shell crabs
Proper preparation of soft-shell crabs ensures the entire crab is cooked through and rendered delicious. Here is a typical process:
- Clean the crab by removing gills, face, and apron.
- Rinse well.
- Lightly coat in milk then dredge in flour, cornmeal, or breadcrumbs.
- Fry, saute, or broil 3-4 minutes per side until golden brown.
Frying or sauteing crisps up the exterior while heating the interior. Broiling avoids excess oil. Crab guts have a long tradition in various cuisines and cooking methods.
In terms of eating, some may fastidiously avoid the guts, especially the dark digestive tract. But crab aficionados relish the entire crab, guts and all. The rich, creamy mustard is often the highlight.
Approach eating a soft-shell crab however you prefer – avoiding the guts or savoring them. There is no right or wrong as long as you enjoy this succulent seafood delicacy.
Nutrition of soft-shell crab guts
Here is how the nutrition of soft-shell crab guts compares to the meat:
| Nutrient | Crab Meat (per 100g) | Crab Mustard (per 100g) |
|---|---|---|
| Calories | 84 | 121 |
| Fat | 1g | 5g |
| Protein | 17g | 16g |
| Carbs | 3g | 2g |
| Selenium | 47% DV | 161% DV |
As shown, crab mustard is higher in fat and calories compared to the lean meat. But it offers substantial amounts of protein and provides over half your daily needs for the antioxidant mineral selenium.
Overall, regularly incorporating soft-shell crab guts can add valuable nutrition as well as delicious flavor to your diet.
Potential concerns with eating soft-shell crab guts
Eating soft-shell crab guts and mustard is considered safe for most people. But here are a few things to keep in mind:
- Allergies – Those with shellfish allergies may react to crab guts. Use caution when trying soft-shells for the first time.
- Foodborne illness – As with any seafood, consuming raw or undercooked soft-shell crab increases risks of bacteria or viruses. Cook thoroughly.
- Heavy metals – Crabs can bioaccumulate trace amounts of heavy metals like lead or mercury. Eat a varied seafood diet and limit intake if concerned.
- High cholesterol – Crab guts are high in cholesterol, at around 105mg per 100g. Those with high cholesterol should eat them in moderation.
Pregnant women, young children, the elderly, and those with compromised immune systems need to take particular care with consuming soft-shell crab guts. When unsure, avoid the guts to err on the side of caution.
How to clean and prepare soft-shell crabs
With soft-shell crabs, you can eat them whole or prepare them by removing the guts first. Here is a step-by-step guide to both methods:
Keeping crab whole
- Rinse the crab under cold running water.
- Use kitchen shears to snip off the eyes and mouth.
- Lift up the top shell and remove the spongy grey gills.
- Turn the crab over and remove the small apron flap.
- Pat the crab dry and coat in milk and breading.
- Fry, saute, or broil until cooked through.
This leaves all the guts intact for eating. Just crack and peel off the top shell to access the meat and mustard.
Removing the guts
- Rinse the crab and remove eyes, mouth, gills, and apron as above.
- Use kitchen shears to cut from the underside of the crab diagonally towards the top, making a triangular opening.
- Scoop out and discard the guts, leaving the upper shell intact.
- Rinse out the body cavity well.
- Follow same cooking steps.
For less mess while eating, you can remove the guts before cooking. However, some enjoy the fuller crab flavor from cooking the guts inside.
Popular soft-shell crab recipes
Beyond the standard fried soft-shell crabs, there are many delicious ways to enjoy these crabs:
Broiled
– Broiling brings out the natural sweetness of soft-shells. Top with lemon, garlic butter, or remoulade sauce.
Sauteed
– Quick sauteeing in olive oil or butter lets soft-shells shine. Deglaze the pan with wine or broth.
Crabs Rockefeller
– Bake stuffed soft-shells with spinach, cheese, and breadcrumbs for aclassic gratin.
Crab cakes
– Mix meat with mustard, bell peppers, and herbs for crisp-fried crabcakes.
Crab dip
– Blend sauteed crab with artichoke hearts, cheese, and spices for a party-perfect hot dip.
Salad
– Chill pre-cooked soft-shells to toss in fresh, vibrant salads with veggies and vinagrette.
Tacos
– Warm soft taco shells, add crab, avocado, cotija cheese, and lime crema for an easy meal.
The possibilities are endless for preparing soft-shells! Adjust any recipe to include or discard the crab guts according to your preference.
Where to buy soft-shell crabs
You can purchase fresh soft-shell crabs at:
- Local fish markets – especially those in coastal regions
- Specialty seafood stores
- Some large supermarkets with fresh seafood departments
- Online retailers that overnight ship fresh seafood
Availability may depend on your location and the crabbing season. Frozen soft-shell crabs are more widely available but lack the delicate texture of fresh.
When buying:
- Look for moist, bright crabs that smell like the ocean, not fishy.
- Make sure the edges of the shell feel flexible, not hard.
- Opt for crabs 4-6 inches across for best proportion of meat to guts.
Cook fresh soft-shells within a couple days for optimal flavor and texture. Discard any with an unpleasant odor.
Conclusion
While eating the entire crab, guts and all, may seem intimidating to newbies, the guts of a soft-shell crab are edible, nutritious, and considered a delicacy by many. The signature crab mustard provides a flavorful creaminess. Frying or sauteing crisps up the outsides while cooking the insides through. Feel free to avoid the guts if desired, but don’t knock it till you try it – the guts can be the best part! Indulge in soft-shell crabs for a taste of the sea unlike any other.
