Hilton Head Restaurant Hudson’s Harvests Soft Shell Crabs On Site | Eater Carolinas

"After confronting complaints about papery soft-shell crabs, the owner built an on-site soft-shell crab nursery so the restaurant can serve crabs at the exact moment they molt. Working with a local fisherman’s technique of using large males to attract molting females and a 2015-designed system of fiberglass holding tanks roughly the size of a pool table, the operation uses pool-style pumps and PVC aeration, is monitored 24/7, and times harvests to within minutes (no more than eight hours) so only the softest crabs reach guests. Production ramped quickly—from an initial batch of 500 “peelers” to 150–200 soft-shells a day, now at about 300–400 daily—and a cold spell can extend the season. The kitchen treats the delicate crustaceans simply and flexibly (po’ boys, soft-shell-topped beef filets, classic meunière with brown butter and lemon, or prepared to a customer’s preference), while servers are happy to explain the blue crab life cycle; overall the place emphasizes precise timing, fresh Lowcountry flavor, and a hands-on, seafood-passionate staff." - Ben Jarrell