Spring is here, and soft-shell season is finally upon the Lowcountry. As the short-season delicacy makes it to local menus, we'll put them on the map. These specials won't last for long, so double check with the restaurant to see if they've sold out.
Serving softies? Send a note to charleston@eater.com; Eater will periodically update this guide throughout the season.
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FIG was one of the first downtown restaurants to get their supply of softies. When available, chef Jason Stanhope serves the crustacean with spaghetti, lemon, bottarga, herbs, and bread crumbs.
Chef Kevin Johnson counts down the days to softie season and this year he wood-roasts them with spring vegetables, baby arugula, and pancetta vinaigrette.
Chef Graham Dailey is so excited about soft-shells, he's posting all his creations on Instagram. Peninsula Grill serves a softie BLT when the crabs are in.
Barony Tavern is in the soft-shell game with a tempura-fried version served with toasted pecan butter, steamed asparagus, and spring onion and Parmesan grits.
Roadside Seafood stuffs their soft-shell crabs and fries them up. Continually rated as the best fried shrimp and fish in the Lowcountry, Roadside has perfected their technique.
Chef Aaron Lemieux created a soft-shell BLT to serve at Michael's on the Alley and Victor Social Club. The tempura-fried softies are served with Benton's bacon, Creole remoulade, local tomatoes, and house-made pickles.
Edmund's Oast should have soft-shells in soon, and when they do, chef Andy Henderson will serve them sautéed in brown butter, with Meyer lemon, cauliflower, creamed cabbage, and parsley.
During softie season, Halls Chophouse offers crispy soft-shell crabs on bed of black-eyed peas, bell peppers, watercress, and finished with a buttermilk peppercorn dressing.
Cozy dining destination Cru Cafe got a supply of softies from Beaufort recently and will run a buttermilk-fried soft-shell crab BLT special until they run out.
Photo: Facebook
Seafood masters The Ordinary received their stock of softies on April 8. Knowing chef Mike Lata's skill with crustaceans, the delicacies will probably fly off the menu.
Beach burger place Poe's Tavern received a supply of softies this week. Head to Sullivan's Island if you're looking for a more casual surrounding to crunch into your crabs.
French-influenced Brasserie Gigi received its first batch of soft-shells and will run them with a roasted fennel and asparagus risotto and tomato bacon vinaigrette.
Marvin's Seafood keeps it simple with a deep-fried softie on white bread — a traditional barbecue setup now used for creatures from the sea.
[Photo: Andy Karn]
Chef Steven Manall at the Thoroughbred Club will plate soft-shell crabs (locally caught at Saint Helena Island) starting April 14. The first special is a softie sandwich.
Southern favorite Hominy Grill offers a sesame-fried softie with tartar sauce and choice of two vegetable sides. You should probably try their famous grits for at least one of those selections.
Social Restaurant + Wine Bar starts their softie special on Thursday, April 16. The dish will feature a fried Carolina soft-shell crab, braised fennel, stuffed piquillo peppers, pickled green tomato chutney and a house tartar sauce.
East Bay eatery High Cotton lists a tempura-fried soft-shell with a butterbean and benne seed hummus, grilled asparagus, spring onion jam, marinated black bean, and cherry tomato salad.
Fine dining house Stars offers an Old Bay-fried softie special with roasted corn, leeks, potatoes, and asparagus. Reservations aren't required at the bar.
At Eli's Table, chef Joel Lucas prepares the crabs with crispy fingerling potatoes, frisee with stone-ground mustard aioli, and a pickled green tomato and andouille salsa.
The Drawing Room menu features lightly dusted soft-shell crabs with salad of mixed grains, asparagus, radishes, seared cherry tomatoes, yellow tomatoes, tomato, and a rye butter sauce.
FIG was one of the first downtown restaurants to get their supply of softies. When available, chef Jason Stanhope serves the crustacean with spaghetti, lemon, bottarga, herbs, and bread crumbs.
Chef Kevin Johnson counts down the days to softie season and this year he wood-roasts them with spring vegetables, baby arugula, and pancetta vinaigrette.
Chef Graham Dailey is so excited about soft-shells, he's posting all his creations on Instagram. Peninsula Grill serves a softie BLT when the crabs are in.
Barony Tavern is in the soft-shell game with a tempura-fried version served with toasted pecan butter, steamed asparagus, and spring onion and Parmesan grits.
Roadside Seafood stuffs their soft-shell crabs and fries them up. Continually rated as the best fried shrimp and fish in the Lowcountry, Roadside has perfected their technique.
Chef Aaron Lemieux created a soft-shell BLT to serve at Michael's on the Alley and Victor Social Club. The tempura-fried softies are served with Benton's bacon, Creole remoulade, local tomatoes, and house-made pickles.
Edmund's Oast should have soft-shells in soon, and when they do, chef Andy Henderson will serve them sautéed in brown butter, with Meyer lemon, cauliflower, creamed cabbage, and parsley.
During softie season, Halls Chophouse offers crispy soft-shell crabs on bed of black-eyed peas, bell peppers, watercress, and finished with a buttermilk peppercorn dressing.
Cozy dining destination Cru Cafe got a supply of softies from Beaufort recently and will run a buttermilk-fried soft-shell crab BLT special until they run out.
Photo: Facebook
Seafood masters The Ordinary received their stock of softies on April 8. Knowing chef Mike Lata's skill with crustaceans, the delicacies will probably fly off the menu.
Beach burger place Poe's Tavern received a supply of softies this week. Head to Sullivan's Island if you're looking for a more casual surrounding to crunch into your crabs.
French-influenced Brasserie Gigi received its first batch of soft-shells and will run them with a roasted fennel and asparagus risotto and tomato bacon vinaigrette.
Marvin's Seafood keeps it simple with a deep-fried softie on white bread — a traditional barbecue setup now used for creatures from the sea.
[Photo: Andy Karn]
Chef Steven Manall at the Thoroughbred Club will plate soft-shell crabs (locally caught at Saint Helena Island) starting April 14. The first special is a softie sandwich.
Southern favorite Hominy Grill offers a sesame-fried softie with tartar sauce and choice of two vegetable sides. You should probably try their famous grits for at least one of those selections.
Social Restaurant + Wine Bar starts their softie special on Thursday, April 16. The dish will feature a fried Carolina soft-shell crab, braised fennel, stuffed piquillo peppers, pickled green tomato chutney and a house tartar sauce.
East Bay eatery High Cotton lists a tempura-fried soft-shell with a butterbean and benne seed hummus, grilled asparagus, spring onion jam, marinated black bean, and cherry tomato salad.
Fine dining house Stars offers an Old Bay-fried softie special with roasted corn, leeks, potatoes, and asparagus. Reservations aren't required at the bar.
At Eli's Table, chef Joel Lucas prepares the crabs with crispy fingerling potatoes, frisee with stone-ground mustard aioli, and a pickled green tomato and andouille salsa.
The Drawing Room menu features lightly dusted soft-shell crabs with salad of mixed grains, asparagus, radishes, seared cherry tomatoes, yellow tomatoes, tomato, and a rye butter sauce.