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What Makes Soft-Shell Crabs Special?
Every spring, we eagerly await the arrival of soft-shell crabs. Wild-caught along the Atlantic coast, they offer an irresistible texture—crunchy on the outside, tender on the inside. And yes. You can (and should) eat them whole. Because a crab only molts their shell so many times, each one feels precious...intensified by their short, fleeting season. Here in March; gone by September. When they’re available, don’t wait. You’ll want to savor every sweet bite.
Cook Like a Pro
When it comes to soft-shells, Citarella Owner Joe Gurrera likes to keep the preparation simple. Dredge them in Wondra flour; then, sauté them in olive oil until they’re golden-brown. You can follow along with him in this quick demo.
VISIT OUR MARKETS
Citarella operates seven (soon to be eight!) gourmet markets across New York City, the Hamptons, and Greenwich, Connecticut.
Stop in to explore our selection of Prime meats, pristine seafood, chef-prepared specialties, and more.
