Soft-shell crab

[4] In the United States, the main species is the blue crab, Callinectes sapidus, which appears in markets from April to September.

Irrespective of the species, they are called chiguatos, from the local slang verb achiguatar, meaning to soften.

Typical preparations include velvet crabs (Necora puber) and langoustines (Nephrops norvegicus), which are highly regarded delicacies of Sanlucar de Barrameda,[9] and lobster (Homarus gammarus) (called langosta chiguata), which is typical along the coast of Málaga.

[10] In Italy, the soft-shell of the common Mediterranean crab is a delicacy typical of the Venetian lagoon (called moeca[11][12] or moeche[13] in the local idiom).

In the latter case, along the US Atlantic coast, the customer asks the vendor to leave "the mustard", referring to the yellow-orange color of the hepatopancreas, and the deep orange of the roe in a female crab.