Soft Shell Mangrove Crab, Uogashi

When crabs and other shellfish grow, they eventually need to molt. Shortly after molting, they are usually very tender. After about three days, they are usually hardened again. Before this point, however, they are particularly valuable from a culinary perspective, as they can be fried, shell and all, and eaten whole. However, the shell should be cleaned of anything that might be bothersome (eyes, gills, etc.) beforehand.