cooking crabs claws

Posted on Saturday, January 20th, 2007 at 1:41 am

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cooking crabs claws

Blue Crabs Get No Respect

Thank God for the lowly Blue Crab.

What would our life without Epicurean deliciously savory crustaceans. However, they often do not get the respect they deserve.

These small crustaceans are harvested blue in the central Atlantic crab fishing in the region of Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name callus in Greek means "beautiful," nectar "swimmer" and sapidus is Latin for "good."

Most crabs, except the luxurious king crab, live their lives gentle and humble in the shadow of the locust, the king of seafood. However, for those who know, that's okay because that just means more for us, right? Seriously, where is "imperial" no blue crab meat and delicious Maryland Style 'without tender and tasty blue crabs? Ah, yes, he spent many nights in the bittersweet joy, after having a filling in the table with the humble shellfish. Slurping, collecting juicy snacks and dipping through the Bay of butter, age, or whatever seasonings you prefer, while feeling sorry for the unfortunate crab not receiving respect.

We will pick up in the blue crab a little more if? All puns intended and accepted.

Some will say that they hate to pick the meat, because it is so much work for very little crabmeat. Well, in a way that your complaint is justified. Typically, the crab blue occur only 10% to 15% of their body weight in crabmeat. The shedding its shell crabs grow and then grow a bigger one. Just before the move, the crab encased in both the soft shell crab, which is forming new under the old hard shell. The formation of a new shell is evident along the margins pallets of swimming crab. The crab is known as a policeman "or" shedder. "Immediately after molting, new shell crab is soft, flexible and stretch with ease. At this time the crab would be known as a soft shell crab. " Many fans just eat a shell crab soft which is simply a delicious meal when tossed lightly in flour and pan fried.

Crab meat Types:

• Height is the larger pieces of meat from the body, next to the backfin and is the most expensive form of crabmeat.

• Backfin is the white body meat flakes and large flat-rate and is used for crab cakes and crab imperial.

• Special are flakes of white body meat is not fixed and is used for crab cakes, soups, sauces and stews.

• Claw meat is brownish meat from the claws and is best for sauces and soups.

Some more blue crab facts:

• Callinectes sapidus means "beautiful swimmer that is" delicious.

• Crabs reach maturity in 12-18 months.

• Few crabs live longer than 3 years.

• The largest recorded Maryland crab was a male as 9 inches, but larger crabs (10-11 inches) have been captured.

• The annual harvest of hard crabs from the bay Chesapeake accounts for 50% of total U.S. landings.

• Cannibalism of young blue crabs by larger crabs is common and may regulate population abundance.

• A spring-generated crab can reach a size of 2 ½ inches by their first winter.

Serve and enjoy blue crabs at your next party or cook out of yourself and ensure the worship of a grateful group of seafood lovers. Finally, do not feel sorry for the blue crab, more respect for what they know.

About the Author

Greg Smith is the publisher of http://www.lobster-crab-direct.com/

Visit today for fresh lobster, crab, fish and gourmet seafoods sent direct to you. This article may be freely reprinted as long as the author's resource box and url links remain intact.

Cooking Maryland Blue Crabs