Tourists Flock To The Carolinas To Indulge In This Delicious Type Of Seafood Every Year

North and South Carolina are seriously underrated as domestic vacation destinations. They combine coastal towns big on charm, seafood, and salty breezes with spectacular mountain landscapes, alongside vibrant, cultural cities, to create an almost perfect yet often overlooked experience. From Savannah in the south to Corolla and the Outer Banks in the north, every corner of these two wonderful states offers something different and delightful.

But at a certain time of year, the Carolinas are flooded with foodie tourists seeking out a particular delicacy. From late spring to early autumn, it is soft shell crab season in the Carolinas, and people come from hundreds of miles away to sample this delicious local specialty.

Soft-shell crabs, or "softies" as they are affectionately known, are Atlantic blue crabs, caught in the first few hours after they have shed their shell. This transition phase usually happens to allow for a growth spurt over the summer, and so it usually happens in late March or early April, depending on the full moon and tides. Almost all crab species molt their shells, but very few can be eaten in their shell-less state. This, combined with the short window for catching them and their succulent flavor and texture, makes them a wonderfully rare and exciting delicacy!

Soft-shell crabs are caught up and down the East Coast and along the underrated Gulf Coast of Florida, Texas, Louisiana, Mississippi, and Alabama. In North and South Carolina, there are several great spots for finding sumptuous, succulent, fresh crabs. Down in the south, the winding, salty estuaries that flow into the Kiawah and Wadmalaw rivers just south of Charleston are filled with crabs. In the north, the Outer Banks offer an abundance of softies. In between, soft-shell crabs are found in seafood restaurants up and down the coasts of the Carolinas.

Charleston is the ultimate destination for foodies, so it is hardly surprising that it is one of the two main hubs for eating soft-shell crabs in the Carolinas. The other is the Outer Banks, the beautiful string of barrier islands in North Carolina. Because of the uncertain nature of the catch, it can be hard to predict exactly when and where they will appear on the menu, but it is possible to make an educated guess based on previous years.

In Charleston, traditionalists might want to try the softie sandwich at CudaCo. Seafood House or the classic three-way setup at The Grocery. The soft-shell bun mi at Pink Bellies is exceptional, as is the karaage softie at Chasing Sage. In the Outer Banks, the crab sandwich at the Lucky 12 Tavern in Nags Head is recommended, while I Got Your Crabs Shellfish Market and Oyster Bar lives up to its name. The BLT at O'Neal's Sea Harvest on the docks in Wanchese also gets top billing.

Eating soft shell crab at a restaurant is a treat, but for many North and South Carolina locals, the real joy of softie season is heading to the fish market, stocking up on crustaceans, and taking them home to cook. Almost every decent seafood market will have soft-shell crabs during the season, but you may need to arrive early before the catch of the day is sold out! Softies are ready to cook straight out of the water (although a brief clean is generally recommended to avoid grit or tough, chewy mouthfuls), and are delicious when prepared extremely simply.

All you really need to cook delicious soft shell crab is a cast-iron pan and butter. Sauté the crabs for a few minutes on each side, browning carefully and basting with extra butter throughout. Deep-frying is another extremely popular method, but it does make more of a mess in the kitchen. Serve it up with peas and tartare sauce, or get fancy with buns, miso, peanut satay sauce, or whatever takes your fancy!