I'm the dopey girl. I've always been afraid to admit this particular failing, but... I've never had soft-shelled crabs!
Reading the earlier thread on where to get them, I decided to come out of the closet and get some help. I thought I was fairly sophisticated about food, but I have always been afraid to order or make soft-shelled crabs. I have seen them in sandwiches as well as just on a plate, so I assume one just opens wide and crunches? Or do you pick the meat out of the shell, like eating lobster? How soft is the shell, really? I adore crabmeat, but I'm nervous about eating brittle, flavorless shards of shell. Anyone care to enlighten me and enrich my life by adding the reknowned pleasure of soft-shelled crabs?