From the claws to the sweet, white lump meat that is so prized, Gulf Blue Crab is one of my favorite foods. This time of year presents a very delicious variation of the crab that will get folks in the southern states fired up.

Every year, during the spring, blue crabs molt or shed their shells so they can grow a new, larger shell. This process yields what we all know as a soft-shell crab. Soft-shell crabs are, by far, one of the most delicious forms of blue crab. For the most part, the whole thing can be eaten with very little effort or cleaning. A soft-shell crab has lost that hard exoskeleton that makes it difficult to access their sweet, succulent meat.

Cleaning a soft-shell crab is very simple. All you have to do is remove the gills which are located under the lateral spines or the sharp points on the sides. During the molt, these lateral spines lift like wings exposing the gills. The gills can be snipped out with a pair of scissors.

The last step of cleaning a soft-shell crab is to remove the flap located on the abdomen, also known as the apron. The apron can also be easily removed with a pair of scissors. That’s it! You’re ready to cook.

The most common method of cooking soft-shell crabs is to fry them crispy and golden. I like to soak them in a little buttermilk before dredging them in a mixture of two-thirds cornmeal and one-thirds self-rising flour that has been seasoned with salt, pepper and cayenne pepper. Slowly slip the crabs one by one into peanut oil that has been heated to 350 degrees. Once they are golden brown, remove and drain on a cookie rack or paper bag. The whole thing is ready to eat. Enjoy with a simple squeeze of lemon or your favorite tartar sauce.