Hudson’s Seafood House on the Docks

As the water temperature gets warmer during the spring months, crabs begin molting their old exoskeleton and remain “soft” until their shells begin to harden over the coming days. Soft-shell crab is the culinary term for crabs that have gone through this process – allowing the entire crustacean to be eaten, rather than having to shell it to reach the meat. To learn more, Team Making It Grow headed down to Hudson’s Seafood House on the Docks and talked with Andrew Carmines about their soft shell crab operation where he also shared some of his favorite dishes.