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Soft-shell crabs are commonly deep fried whole and used for spider rolls and other popular sushi rolls. They are also a pleasure to eat outside of sushi environments, such as with butter, lemon and capers; tucked between sandwich buns; or served atop salads. When it comes to cooking soft-shell crabs, they respond best to frying and pan searing. Due to their lack of hard outer shell, boiling them will cause them to fall apart. Full of sweet, flavorful white meat, these soft shell crabs are “Primes” (4 1/2 – 5″) and farmed in the crystal clear water of Southeast Asia, one of the world’s leading producers of this delectable delicacy. They come in packages of 14. Did You Know? Soft-shell crabs are not a separate species of crab. They’re crabs – most typically blue crabs – that have recently molted and have a new shell that is still soft and edible.