Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft.
In the United States, the main species is the "blue crab", Callinectes sapidus, which appears in markets from April to September. In Japan, various species are used to make sushi such as maki-zushi or temaki-zushi;the Japanese blue crab (Portunus trituberculatus) or the shore swimming crab (Charybdis japonica) is typically used. In Italy, the soft-shell of the common Mediterranean crab is a delicacy typical of the Venetian lagoon (called moeca in the local idiom).
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