Soft shell crabs

Softshell crabs are normal crabs which are caught immediately after moulting their shell, in the few days before the new one has hardened up. They are everywhere, of course, but two regions turned them into culinary stars: Venice and New England. They’re still fished in both places, but the rest of the world goes to Thailand for this delicacy where a burgeoning soft shell crab industry seems to be run by a cadre of ex-patriate Bostonian fish processing managers. So the quality is excellent. The most popular method of eating soft shell crab is to deep fry them. The availability of soft shell crab can be tricky so we do apologise if they are currently out of stock. 

Each pack contains two whole soft shell crabs
Yes you do indeed eat the entire thing, shell and all!
One 75g crab is about two mouthfuls so for two main meals, you would need one 320g pack