07.06.2006
Florida Blue Crabs Are Always A Favorite
It is that time of year again; as summer approaches so does the infamous blue crab, the 10-legged crustacean popular at picnics and parties. The blue crab is a funny site to behold, walking sideways along the sand using its three middle pairs of legs, while its front bright blue pincer claws are used to defend itself and grasp prey. The species earns part of its Latin name, Callinectes, or “beautiful swimmer” from its hind appendages, which are broad and flat like paddles and make the crab a remarkable swimmer indeed.Despite its fearsome appearance and aggressive nature, the blue crab is greatly cherished in Florida. A whole fishing industry, community and special breed of crab fishermen have developed around the harvest of thousands of pounds of these crustaceans. Crabmeat is one of Florida’s most versatile seafoods and ranks high on the list of seafood delicacies. It is also economically one of Florida’s most important fisheries and the value to the state exceeds $56 million annually.
Whole blue crabs are sold live or steamed. Sweet-tasting crab meat is available both fresh and pasteurized in the following forms: lump, backfin, special, claw and cocktail claw. Lump crab meat or jumbo lump, is the largest pieces of meat from the body and also the most expensive form of crabmeat. For overall elegance and visual appeal, lump is the top choice. Backfin crab meat is the pale ivory flakes of white body meat and is subtle in flavor. Backfin is best used for crab cakes and it offers crab meat in smaller pieces for greater versatility. Special consists of the flakes of white body meat other than the lump meat. It's good for crab soups, casseroles and dips. Claw and leg crab meat have a darker, reddish color and is more flavorful. It is best for soups, pastas, and dips. Claw meat is a favorite of many chefs because it stands up to bold seasonings that would overpower the tender succulent lump grades. Cocktail claws are bite-sized morsels perfect for appetizers. No matter which form you choose, blue crab meat is known for its delicious flavor and delicate texture.
Live blue crabs should have some leg movement when purchased. Refrigerate in a breathable container such as a bag or cardboard box, and do not store directly on ice. Fresh blue crab meat should be stored in the coldest part of your refrigerator and used within seven to 10 days. Pasteurized blue crab meat in unopened containers can be stored up to six months in the coldest part of your refrigerator. Once opened, pasteurized crab meat needs to be used within three days.
Soft-shell blue crab is a special delicacy produced under the watchful eye of a “crab peeler.” Blue crabs prepare for growth by breaking free from the old shell, swelling up and hardening. To capture soft-shell blue crabs, ready to molt crabs or “peelers” are held in water-filled trays until their old shell has shed. The newly emerged crab is cleaned and packed for shipment. Soft-shell blue crabs can be purchased fresh or frozen. Nutritionally, soft-shell blue crabs are low in fat, saturated fat free, high in calcium and a good source of iron. When purchasing soft-shells be sure and test the crab’s shell to make sure it is very pliable. Fresh soft-shell blue crab should be refrigerated and cooked within two days.
Whether you are in the mood for sautéed, steamed or broiled, Florida blue crabs are perfect to satisfy your seafood appetite. The tasty meat can be described as succulent, rich and creamy, melt in your mouth seafood. Blue crab is a delicacy rich in vitamins and low in fat. Be sure and ask for “Fresh from Florida” blue crabs.
