Soft-shell crabs are a typical dish of the Venetian tradition. They are used in unique and famous recipes of Venetian cuisine. Scientific description: Carcinus Aestuarli
The soft-shell crabs lose their coating in spring and autumn, in particular from April to May and from October to November, therefore they are especially soft and tender.
The ideal environment for the growth of soft-shell crabs is the Venetian lagoon with its sandy seabed and salty and brackish water, very suitable for the proliferation of this ever-popular shellfish. The Chioggia area specialises in their breeding.
Soft-shell crabs are shellfish with a low content in triglycerides.
