From the Shedders to Your Plate – Soft Shell Crabs on the Outer Banks!

Here’s a video that was put together with Chef Wes Stepp detailing the journey a soft shell crab makes from the shedder’s to the kitchen. And of course, once it’s in the kitchen, you have to cook it, right? Well, Chef Wes takes care of that too, with a recipe for soft shell crabs- French Market Style!

Who would think that a crab could be so delicious? And did you hear him talk about the vegetarian camera man? He’s the one who put the warning’s on the last video on how to clean a soft shell crab. He’s a bit squeamish.

But really, try that recipe out. Soft shell crabs are available fresh throughout the summer, and frozen year round. They are quite the local delicacy as well. No trip to the Outer Banks is complete without a soft shell crab or two.

And these crabs are all from our local waters, so your getting fresh local Outer Banks seafood every time you get one. They are caught in the sound by local crabbers, and stored in huge shedding operations like you saw in the video. These big white and well lit tanks are visible all over the Outer Banks, from Kitty Hawk to Wanchese, and they used to be a major source of income for many local families.

So come on over to the Red Sky Cafe, have a delicious soft shell crab sandwich, and feel good knowing your helping the local fishing trade!

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