How to Prepare Soft-Shell Blue Crabs (软壳蟹) | How to Make Sushi

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Soft-Shell Blue Crabs are very common during Spring and early Summer in the United States. Commercial fishermen harvest Blue Crabs on the east coast and hold them in tanks and monitor them for molting. After each crab have molted, they are quickly removed from the tank to stop the shell from hardening. They're sold live across the country to high-end restaurants; including sushi bars, where they're often fried in tempura batter and made into sushi rolls (Futomaki style) and sold as "Spider Rolls".

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