Crabs run a close second to
shrimp in consumer
shellfish
popularity. Hard-bodied and with ten legs - two of them strong pincers
- these interesting creatures range in size from the pea crab to the
giant Alaskan king crab. Among the nearly 4,500 species, only a few are
commercially sold as food.
Varieties
Blue Crab (Chesapeake)
– Smallish variety from the U.S. East Coast. During the molting
process, when the crabs have lost their old shells, they are collected
as “soft shell” crabs for breading and frying.
Dungeness – Abundant during winter along the coast from Alaska to Mexico. By law, only males larger than 6-1/4 inches can be harvested.
King Crab – Also known as Alaskan, Japanese, and Russian. As
the largest species, it can reach 25 pounds. Most meat is collected
from the legs and claws. Meat is white with a bright red tinge on edges.
Snow Crab (Alaskan/Queen) – An Alaskan coastal species, but smaller than the King.
Stone Crab – Claws contain superior-tasting meat. Only one
claw is removed during harvesting and the crab is returned to the water
to regenerate a new pincer. Harvested in Florida from October-May.
Imitation crab is made of minced fish (usually whiting or pollock) plus preservatives and other additives (known as surimi).
Buying Tips
When buying live crab, make sure it has been in the store’s display
tank for no longer than a week. Select those that are most active.
Crab is packaged in several ways. Canned (and unpasteurized) products are usually located with tuna. Pasteurized crab, along with cooked and stuffed
varieties, will be in the refrigerated section near the seafood
counter. Meat is packaged as lump (large/colossal/jumbo chunks),
backfin (smaller pieces), claw meat, or in varying combinations of
these three.
Storage Tips
• Fresh crab should the purchased the same day it is to be prepared.
• Live crab can be refrigerated in cold water no longer than twelve hours.
• Pasteurized crabmeat can be refrigerated in its unopened package for about six months.
• Canned crab can be kept for at least a year unopened.
After opening, refrigerate in an airtight container and use within two
days.
• All crab meat spoils quickly, even after cooking. Never leave it at room temperature for any length of time.
• Crab can be frozen (alive or otherwise) for about three months. Do not refreeze.
Usage Tips
• The yellow “mustard” found inside the crab is its
“kidney.” Some people remove this (especially before freezing), but
many think it enhances the flavor of the meat.
• If a live crab dies before it can be cooked, do not use.
• Purchase large lump meat for appetizers. For best presentation, serve them in whole chunks.
• Claw meat has a stronger flavor and darker meat; use it in dips
and spreads. It can also pair well with stronger Asian sauces in spring rolls and salads.
• Backfin and “special” meats (from the body cavity) are good for crabcakes and in combination with other dishes.
• Cook crab meat to an internal temperature of 160ºF to destroy any
existing bacteria. This is especially true for blue crabs. Typically,
they will be safe if steamed for 30 minutes or boiled for 15 minutes.
Try one of our favorite crab recipes:
Fried Crab Cakes
Hot Crab Cocktail Spread
Corn and Crab Bisque
