Are blue crabs edible

Blue crab is a popular seafood; The sweet meat is prized by chefs and diners despite the blue crab's reputation for aggression and its fearsome appearance. The quality of the meat is highest when the crab is cooked alive or euthanized within seconds of going in a steamer. Transporting life blue crab is easy. Fill a cooler with ice, create a shelf so that the live crabs don't sit in the melted ice water, and place the crabs on the shelf in the cooler.


The claws on a crab often fall off due to the crab defense mechanism. If you fight the crab in a steamer for your life, amputate your claws by itself. The crab warns these predators to escape in the wild. Eating claws is fun and less work than eating other parts of the crab. Once cracked open the claws give an abundance of crab meat that is sweet and juicy.


The mustard, tomalley, or green gland of the crab all refer to the same thing. Some people eat it and feel that it is a delicacy while others wash it off the crab before eating the meat. The mustard is a gland in the crab's digestive tract filled with tubes. The mustard acts as the liver and pancreas in the crab digestive system. As part of the digestive system, the mustard helps filter the impurities in the crab's blood. The taste of the mustard is strong and sometimes bitter, but very palatable.


The blue crab Backfin contains a lot of flavor. Exposing the backfin revolutionizes the crab lengthways in the middle. Reach with your finger and pull the meat backfin. The meat from the crab shell squeezes when you apply pressure to the shell area around the backfin. Remove all bits of the shell, in and around the meat backfin.


The legs on a blue crab attach to the shell. Copy them from the bowl to eat after cracking it in half, removing the mustard and blackfin. As you pull the legs off the shell look at the ends; the end of the leg will have a clump of meat stuck on it. If there is no meat at the end of the crab leg fracture, the crab shell will open and retrieved that way. The leg meat takes labor, but the flavor and abundance of the meat make the effort worthwhile.

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