Tuesday, 23 December 2014

Raffaele Imperiale - A Guide to Crabs, Crabmeat, and Crab Legs

Raffaele Imperiale - A Guide to Crabs, Crabmeat, and Crab Legs

Crabs and Crab Recipes

Crabmeat is one of the most succulent and delicious of all types of flesh. In fact, it’s near the very top of my own list, and I’ve spent years catching and cooking the shelled critters! I've come up with some great crab recipes, too. Many of us in the South who live near the coast make the cooking and eating of crabs sort of a ritual in some of our Southern food feasts. We get together often for crab boils and crab roasts whenever someone returns from the beach with a cooler full of jimmies and sooks – “crab speak” for male and female blue crabs. An immature female is called a “sally.”

Crabs are much more versatile than most people realize. They can be steamed or boiled, of course, or made into crab cakes, but they’re also great in soups, chowders, stews, casseroles, and other wonderful dishes with a wide range of crab recipes. Softshell crabs can be battered and fried whole, and crabs and crab legs are amazing on the grill, too.

Crabs are high in protein and are a good source of niacin, vitamin B12, chromium, selenium, iron, zinc, calcium, potassium, phosphorous, and magnesium. Crabmeat is very low in saturated fat, but it’s high in cholesterol.

With all the crab varieties on the market, sometimes it’s hard to know exactly what to buy. Which variety is best? Should you buy live crabs, crab legs, crab claws, or picked crab meat? Below is some information that might help!

My grandson, Tristan, and niece, Madison, on a crabbing expedition. I've told them about playing with their food! 

Blue Crabs


Blue crabs are found in the Atlantic Ocean from Maine to Florida, and in the Gulf of Mexico. They’re caught with dredges, traps, and bottom trawls, and also as a by-catch on shrimp boats. These crabs are incredibly sweet, and many aficionados prefer them to any other type of crab. They’re sold live, cooked whole, frozen, and as picked meat. Blue crab claws are also available.

Soft-shell crabs


Soft-shell crabs are blue crabs that have molted. In order to grow larger, the crabs have to shed their old shell and form a new one. During this process, the crabs are without their hard covering for only a few days, and they’re only true soft-shells for a few hours. Soft-shell crabs are a delicacy and are eaten whole after minimal cleaning.

Dungeness Crabs


These delicious crabs are found in the Pacific, from Alaska to central California. They’re caught in nets, traps, and pots, and on hook and line. Only adult males are kept. Dungeness crabs are very meaty. They’re sold live, as whole cooked crabs, and as picked meat.

Original Source: http://hubpages.com/hub/A-guide-to-Crabs-Crabmeat-and-Crab-Legs




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