One of the great foods of summer is now in season in spite of 45 consecutive days of rain. After the blue crab sheds it's shell it can be eaten whole (first cut off the eyes and remove the lungs). They are best sautÚd in butter or fried. I have had sensational tempura fried soft shells. I think the freshest I ever had where at Jimmy Sneed's restaurant on Urbana Creek; he kept his own peeler tanks. You can tell by the color of the points when the crab is about to molt and transfer it to the peeler tank. His young son went down to check the tanks 6 or 8 times a day returning with the freshly molted soft-shells. Yum!!
I am not aware of other crabs or lobsters which are eaten just after molting and would welcome hearing your experiences. All the best R