June 6, 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.
For more information on Florida seafood and blue crab recipes, visit www.FL-Seafood.com.
Wine Baked Florida Oysters with Florida Blue Crab
(photo available upon request)
36 Florida Apalachicola Bay oysters in the shell
1 pound Florida blue crabmeat, lump
1/4 cup onions, finely chopped
2 tablespoons white wine or sherry
10 ounces low-fat Swiss cheese, grated
Wash oysters thoroughly. Shuck and place oysters on deep half of shell removing any remaining particles of shell. Arrange oysters on baking sheet and set aside. Combine crabmeat with remaining ingredients; mix well. Top each oyster with 1-teaspoon of mixture and bake in a preheated oven at 450 degrees F for 10 minutes or until edges begin to curl.
Yield: 6 servings
Nutritional Value Per Serving
Calories 318, Calories From Fat 162, Total Fat 18g, Saturated Fat 11g, Trans Fatty Acid 0, Cholesterol 148mg, Total Carbohydrates 4g, Protein 36g, Omega 3 Fatty Acid 1g
Golden Florida Blue Crab Cakes
(photo available upon request)
1 pound fresh lump Florida blue crab meat
2 tablespoons red onion, minced
2 tablespoons bell pepper, minced
1 tablespoon garlic, minced
2 egg whites
3/4 cup mayonnaise
1 teaspoon dry mustard
2 teaspoons Old Bay seasoning
juice of 1 lemon
salt and pepper to taste
cracker meal, as needed
fresh bread crumbs, as needed
olive oil, as needed for pan frying
In medium-sized bowl combine the first four ingredients. In a separate bowl combine the next five ingredients and stir mixture until smooth. Add to crabmeat mixture; stir and gradually add cracker meal until cakes can be formed. Roll formed cakes in the fresh bread crumbs and pan fry in olive oil over medium heat until golden brown on both sides.
Yield: 4 servings
Nutritional Value Per Serving
Calories 441, Calories From Fat 319, Total Fat 36g, Saturated Fat 3g, Trans Fatty Acid 0, Cholesterol 124mg, Total Carbohydrates 3g, Protein 3g, Omega 3 Fatty Acid 1g
For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us
