Blue crabs are very popular shellfish resident in water from Nova Scotia to the Gulf of Mexico and even further south along the coast of Argentina and Uruguay, blue crab is very delicious and low in calories. It is also harvested in waters off Maryland, Louisiana, North Carolina, Virginia and it is served in restaurants across the United States.
The scientific name is Callinectes sapidus which means “Savory beautiful swimmers”. Their black legs are paddle-shaped making them excellent swimmers.
Blue crabs are high in demand across the United because of their sweet, delicate flavor and tender Meat. They are also quite expensive because of their high demand.
Nutritional value of blue crab
79.2 percent of the calories from crab meat has about 17.2g of protein, 86.7 calories which is about 4.3 percent of the calories you can consume on a 2,000 calories diet. The blue crab has zero carbs.
Its meat is high in sodium and with any seafood, mercury can be an issue although crabs are regarded as having far less mercury than most other types of seafood, moderation is still key. Blue crab is a great source of natural protein with low-calorie count.
How does blue crabs taste?
The blue crab is a seafood with a very unique taste. It is succulent, rich and buttery mouthfeel. It has white meat which has a mild, salty ocean flavor with a divinely sweet undertone.
This seafood has a mild aroma of the sea especially when prepared fresh.
The most sought-after type of blue crab is the soft shell crabs also referred to as “Softies”.
Softshells are blue crabs that recently just shed their hard shells. They are usually harvested before the crab has time to grow another one and becomes hardened.
Softies can be consumed totally, shell and all. They have a crunchy texture and the shell usually turns to an orange-red shade once cooked.
Although soft shells are more challenging to find than the hard ones, the season runs from the middle of May through September in Maryland.
Hardshell blue crab season in Maryland lasts longer than the soft shell’s, running from April to December. To get the best-priced crab that is an impressive size and fat-laden, buy from September to October.
A Jumbo lump is a part of a blue crab that is bright white in color, large and has a great taste. It is made up of 2 large muscles that connect the crab’s swimming fins. The lump is expensive and is excellent for fancy cocktails.
Blue crabs claw is another sought after part. It contains light brown meat that has a nutty taste.
The Roe is another edible part of the blue crab. It makes an excellent garnish in Chinese cuisine. The flavor packed sphere of the roe comes from the female crab.
Also known as tomalley is identified as the Crustaceans fat present in all crabs. It ranges from white through to a yellowish-brown color, similar to dijon mustard. Processed crab manufacturers include mustard to enhance the product’s flavor. It also brings a delicious butter feel to a dish.
Culinary use of blue crabs
Blue crabs can be used in a wide range of recipes because of their taste. You can purchase them frozen or cooked as claws/ legs or the meat picked from the shell.
Eat fresh whole Crab boiled or steamed with dipping sauce
Break the meat and add to your salad, soup, sauces, crab cakes and casseroles.
Grill, boil or fry soft shell crabs
Cook blue crab on high heat to crisp up the shells and pop them into a sandwich.
Dishes that goes with blue crab
Wondering how to eat blue crab? below is a list of some side dishes perfect with blue crabs and the flavors
Old bay seasoning
Blue crab stands as one of the most healthy shellfish to consume. Note that when you think of how to eat blue crab, The unique taste and a nice flavor of blue crab should also be considered.
They are rich in protein, contain low calories and have zero carbs.
They can be used for a wide range of dishes and can also be enjoyed with some side dishes like a garden salad, mashed potatoes, French fries and leafy greens.