soft-shell crab
A term describing a growth state of the
CRAB, during which time it casts off its shell in order to grow one that's larger. Soon after the
CRAB sheds its shell, its skin hardens into a new one. During those few days before the new shell hardens, these
CRUSTACEANS are referred to as "soft-shell"
CRABs. In the United States, the blue
CRAB (found along the Atlantic and Gulf Coasts) is the species most commonly eaten in its soft-shell state. See also
CRAB.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?