Thank goodness for the lowly blue crab.
What would our epicurean lives be without this deliciously savory crustacean. Yet often they don’t get the respect they deserve.
These little bluish crustaceans are harvested from the mid Atlantic region crab fishery in Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name, calli is Greek for “beautiful”, nectes for “swimmer”, and sapidus is Latin for “savory”.
Most crabs, except for the luxurious King Crab, live out their meek and humble lives in the shadow of the lobster, the king of seafood. Yet for those in the know, that is ok for the reason that that just signifies more for us, right? Seriously, where would ‘imperial’ be without blue crab meat and delicious ‘Maryland Style’ be without tender and tasty blue crabs? Ah yes, multiple nights spent in bittersweet joy, after having your fill at the dinner table with those lowly crustaceans. Slurping, deciding and dipping those juicy morsels by ways of butter, old bay, or anything seasonings you like better, all the while feeling so sorry for those pitiful crabs that get no respect.
Let’s choose on the blue crab a few more shall we? All puns intended and permitted.
Some will tell that they hate to choose out the meat for the reason that it is so much work for notably little crab meat. Well in a manner their complaint is justified. normally the blue crab will yield only 10% to 15% of it’s body weight in crab meat. The crabs grow by molting or shedding their shell and growing back a greater one. Just before than molting, the crab will be encased in both the soft, new shell which is forming underneath the difficult old shell. The formation of a new shell is obvious along the margins of the swimming paddles of a crab. The crab is referred to as a “peeler” or “shedder”. automatically after the molt, the crab’s new shell is soft, pliable and simply stretched. at this moment the crab would be referred to as a ” soft shelled crab”. multiple crab lovers will only consume a soft shell, which is easily a delightful dish when lightly tossed in flour and pan fried.
Types of Crabmeat:
• Lump is from the major pieces of meat from the body, adjacent to the backfin and is the most expensive sort of crabmeat.
• Backfin is the white body meat this includes lump and large flakes and is used for crab cakes and crab imperial.
• specific are flakes of white body meat except lump and is used for crab cakes, soups, dips and casseroles.
• Claw meat is brownish meat from the claws and is absolute for dips and soups.
Some more Blue Crab facts:
• Callinectes sapidus signifies “Beautiful swimmer that is savory”.
• Crabs reach maturity in 12 to 18 months.
• Few crabs live longer than 3 years.
• The major crab recorded from Maryland was a male measuring 9 inches; however larger crabs (10-11 inches) have been captured.
• The annual harvest of difficult crabs from Chesapeake Bay accounts for through 50% of total U.S. landings.
• Cannibalism of youthful blue crabs by greater crabs is frequent and may regulate population abundance.
• A spring-spawned crab can reach a size of 2½ inches by their first winter.
Serve and enjoy blue crabs at your next party or cook-out and certify yourself the adoration of an appreciative group of seafood lovers. in spite of everything, do not feel sorry for the blue crab, they get more respect than they know.