Soft-Shell Crab Season is Here: Where to Find Them in Philadelphia

Restaurants in Philadelphia are serving up the delicacy of soft-shell crab in various dishes, including sandwiches, salads, and upscale entrées. This year's season has been compressed, with fewer marketable peelers and a shorter window for availability.

Soft-shells are blue crabs that have recently shed their hard outer shell and are briefly in a soft, vulnerable state. According to Anthony D'Angelo of Samuels Seafood, warmer water temperatures brought on the crab molt early, resulting in a 20% decrease in volume this year.

Prices for jumbo soft-shells have also increased, selling for an average of about $98 a dozen in May, compared to roughly $117 a dozen during the same period last year. However, another run of crabs from the Carolinas is expected in late August or early September, likely at lower prices.

Many restaurants are offering soft-shells when they can get them, including Blue Corn, River Twice, and Little Water. Some chefs, like Randy Rucker, believe the annual ritual is worth the cost and unpredictability. 'They're special. They'll always be special.'

Here are some of the dishes I've found, as well as prices for each:

At this Italian destination, Chef Genaro 'Jerry' Ventura changes the preparation of his crabs frequently. Last week, he crusted soft-shells with herbs and served them over arugula with tomatoes, cucumbers, and mango. Expect to pay about $28 for one crab at lunch or $45 to $48 for two at dinner.

At this Mexican restaurant, chef Jason Peabody's crab relleno features beer-battered soft-shell crab with green rice, salsa roja, and epazote mayo ($34).

This Delco taproom's soft-shell is battered and fried, then topped with smoky house-made harissa aioli, lettuce, and tomato on a Le Bus brioche bun ($24).

The French bistro has featured soft-shell crab as a chalkboard special with flageolet beans, tapenade, and preserved lemon ($32).