Scientific Name:
Callinectes sapidus; Portunus pelagicus
Common Name:
Blue crab, hardshell crab, softshell crab; blue swimming crab
Product Information:
Meat of the blue crab has a rich, sweet, succulent and buttery flavor. The body meat is delicately flavored, while claw meat is nutty. Softshells offer a crunchy texture, since they are eaten shell and all. Cooked shells of blue crabs turn orange-red. Body meat is white, tender and flaky. Claw meat has a brownish tint, which is natural. Pasteurized meat is firmer and darker than fresh crab meat. Fresh blue-crab meat should have a mild aroma; pasteurized should have a slight, “heated” aroma.
Product Forms:
Live: Hardshells, Softshells Fresh: Whole (dressed hardshells), Whole (dressed softshells), Picked meat Frozen: Whole (dressed softshells), Cooked meat, Blocks, Claws, Cocktail claws Value-added: Cakes, Stuffed, Pasteurized meat
Substitutions:
Other crab species, Lobster meat
Cooking Tips:
Live crabs can be steamed or boiled and eaten straightaway or used in sauces or salads. Fried crab cakes, made with picked meat, bread crumbs, butter and seasoning, are a traditional favorite. Softshells are best sautéed, broiled or grilled at high heat, so shells become crisp. They’re often fried and served in sandwiches.
Global Supply:
China, Indonesia, Mexico, Philippines, Thailand, United States, Venezuela, Vietnam
