True. Chesapeake Bay crabbers pride themselves on sea to table times under 24 hours, often less, for soft shell crabs. The biology of soft shell crabs makes it almost mandatory. I should think that if some of the crab fishermen from Tangier Island et. al. set up shop in France, they could easily take care of the overabundance of nuisance crabs, and introduce the glory that is soft shelled crab to French gastronomy. Can’t you can crab meat?
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