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Although crabs are available year-round in coastal areas, they are mostly consumed during the summer months, probably due to the summer tourist migration to the shores.
Along our eastern seaboard, the blue crab reigns supreme. It’s available fresh and pasteurized in lump, backfin and claw meat.
Soft-shell crabs are blue crabs that have shed their outer shell during the process of molting. Within a few days, they develop a new shell, and are consumable, shell and all. Soft-shell crabs are available April through September, with the peak season being June and July.
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