The shedding cycle of the Chesapeake Bay blue crab runs from late May through September and produces the delicious soft shell crab. More than 100 years ago, watermen of historic Crisfield, Maryland introduced the soft crab to the seafood industry and the world. Once cleaned, the entire crab in this soft shell stage is edible.

Soft-Shell Crab Week in Baltimore is from Friday, May 28 -Thursday, June 3, 2010. Many restaurants will be serving this Maryland delicacy with traditional and creative recipes:

• Regi’s American Bistro- At lunch crispy style beer batter dipped served on toasted kasier with lettuce, tomato, cole slaw & Regi fries. For dinner Pan seared toasted almond encrusted, sailing on our roof top grown grilled Heirloom tomatoes and local corn studded homemade corn bread or get them grilled
• Charleston- Cornmeal fried softshell crab, lemon brown butter, upland cress
• Diamond Tavern- For lunch soft shell crab sandwich; on a soft bun with herb-citrus tartar sauce Or Clipper City beer batter soft shell crabs; Tavern fries and Malt vinegar. For dinner sautéed Soft shell crab (two), Gremolata, choice of side or grilled soft shell crab with seafood marinade; warm potato-leek salad
• 700 grille- For lunch Beer-battered soft-shell crab sandwich on a Kaiser with old bay dusted fries ($13.50) or Old Bay flour dusted soft-shell crab over Arugula and blistered tomato salad lemon basil vinaigrette ($13.50). For dinner Beer-Battered soft-shell crab (2) and freshly house-cut chips ($18.95), Pan-seared soft-shell crab (2) fire-roasted asparagus, tomato aioli ($18.95) or Old-bay dusted soft-shell crab (2) Dijon-mashed potatoes over wilted spinach ($18.95).
• Marie Louise Bistro- Appetizer Crab Trio with 2 oz Crab Ball, 1 Soft Shell sautéed in Garlic Butter and a shot of Crab Bisque, Soft Shell Sandwich with 1 Jumbo Soft Shell sautéed in Garlic Butter on Toasted Sourdough with Arugula, Heirloom
• Tomatoes and an Old Bay Aioli or Soft Shell Entrée with 2 Jumbo Soft Shells accompanied with Marble Potatoes, Chef Vegetable, White Wine Braised
• Leeks, and finished with a Lemon Chive Beurre Blanc.
• Miss Shirley’s- Soft Shell Shirley-Feller with Cornmeal-Encrusted Soft-Shell Crab, Creamed Chipped Beef & Egg Round on Shredded Potato & Onion Hash Browns, topped with White Cheddar Cheese, Born on the Bay-O Salad with Cornmeal-Encrusted Soft Shell Crab, Fried Green Tomatoes, Goat Cheese, Red Onion, Tomatoes, Chives, Roasted Corn & Applewood-Smoked Bacon on Mixed
• Greens with Creamy Smoked Tomato Vinaigrette or Not So Po' Boy with Cornmeal-Encrusted Soft Shell Crab, Applewood Smoked Bacon, Tomatoes,
• Mixed Greens & Old Bay Remoulade on Ciabatta.
• The Oceanaire Seafood Room- Enjoy fresh daily Chef Inspired local dishes
• Pickles Pub- 7 different Soft Shell Crab Week Sandwiches all served with a Mixed Greens Salad topped with a Vidalia Onion Vinaigrette and Hash Browns
• Pazo- Soft Shell Crab a la plancha with lemon, chili salt, grilled green tomato sauce
• The Prime Rib- offers them pan-sauté them to a golden brown with lemon, white wine and a touch of sweet butter or stuffed with Imperial Crab
• Sotto Sopra- Crispy Soft Shell Crab Salad with roasted corn, bacon and cherry tomatoes in a roasted red pepper vinaigrette ($13) or Blue Crab Ravioli with soft shell crab tempura with tomato fondue ($24).
• Blue Moon Cafe- Soft Shell Crab Benedict with 3 potato home fries and a smoked paprika hollandaise

Dressing or cleaning a soft crab is a simple procedure. With a pair of scissors, cut off the mouth and face behind the eyes. Cut off the apron. Lift the top shell and snip out the lungs on each side. Run under cold water to clean.

Click here for some great Soft Shell Crab recipes

Rebecca Gareis Bent Shows you How to prepare two Maryland Soft-shell crab recipes- www.crabplace.com