August 10, 2005
Florida Blue Crab -- A Savory Delicacy
A familiar sight to children and adults is the pugnacious blue crab defending its territory with waving claws and painful pincers. The blue crab is aptly described by its Latin name, Callinectes sapidus, meaning “tasty beautiful swimmer” and is common throughout Florida’s estuaries, coastal bays and sounds. Autumn is upon us, and Florida blue crabs are abundant now through December. There is no better time to enjoy the great flavor of blue crab straight from Florida’s waters. A whole fishing industry, community and special breed of crab fishermen have developed around this crustacean that is caught by the hundreds of thousands of pounds and ends up in cooking pots, boiled to perfection. It has a delicious flavor and is prized by anyone who appreciates seafood.
Blue crab is sold live or steamed or the meat is picked and packaged ready for delicious salads, crab cakes and stuffing. The sweet-tasting crab meat is available fresh and pasteurized in the following forms: lump, backfin, special, claw and cocktail claw. 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 on ice 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. Crabmeat is one of Florida's most versatile seafoods. It can be served in cocktails, appetizers, soups, salads and main dishes. The possibilities are endless.
Soft 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 (“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 be sure it is very pliable. Fresh soft-shell blue crab should be refrigerated and cooked within two days. Try soft-shell blue crab broiled, grilled or fried. It is sure to please.
Remember to always purchase seafood last and keep it cold during the trip home. A general rule of thumb when purchasing blue crab in the shell is to buy 3 to 4 whole crabs per serving. With blue crab meat, purchase 1/6 pound per serving. To be sure of the highest quality always ask for Florida blue crab from your local retailer.
The olive-green-and-white "blue crab"-- so named for its brilliant blue claws -- is a bottom-dwelling creature that is found along Florida's Atlantic and Gulf coasts. A shallow water crab, it can live in salt, fresh and brackish waters of bays, sounds, channels and river mouths. Blue crabs are commercially harvested by traps. During the winter months, blue crabs move into deeper water and enter a state of semi-hibernation.
The blue crab industry is economically one of Florida’s most important fisheries. Florida produces over 10 million pounds of blue crabs each year. Colorful trap buoys dot Florida estuaries from Pensacola to Jacksonville. The economic value to the state exceeds $48 million annually. Florida's fisherman, local crab houses and coastal communities are the heart and soul of the industry.
There is no time like the present to enjoy authentic “Fresh from Florida” blue crab. It’s available in grocery stores, seafood markets and restaurants. Consumers can select Florida blue crab by looking for the “Fresh from Florida” label on pasteurized or frozen blue crab meat containers and menus in restaurants. So whenever you shop or dine, ask for Florida true blue crab by name.
Whether you are in the mood for steamed, broiled or sautéed, Florida blue crabs will 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.
Frequently Asked Questions About Blue Crab
Background Information About Blue Crab
Bedeviled Blue Crab
8 medium Florida soft-shell blue crabs
1/4 cup Florida onion, chopped
1/4 cup fresh Florida celery, chopped
2 tablespoons Florida green bell pepper, chopped
1 Florida garlic clove, minced
1/2 cup butter
2 tablespoons Florida milk
1 Florida egg beaten
1 tablespoon fresh Florida parsley, chopped
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup buttery cracker crumbs
1/8 teaspoon cayenne pepper
Rinse crabs under cold running water. Pat dry with paper towels; set aside. Cook onion, celery, green pepper and garlic in 1/4 cup butter until tender. In a medium bowl, combine vegetable mixture with the next 8 ingredients. Place soft crabs in a shallow, lightly oiled baking dish.
Remove top shell from crabs and fill each cavity with 1 tablespoon stuffing mixture. Replace top shell. Brush crabs with remaining 1/4 cup melted butter. Bake at 400 degrees F for 15 minutes or until shells turn red and crabs brown slightly.
Yield: 4 servings
Nutritional Values Per Serving:
Calories 359, Calories From Fat 237, Total Fat 26, Saturated Fat 17g, Trans Fat 0g, Cholesterol 155mg,
Total Carbohydrates 18g, Protein 11g, Omega 3 0.2g
Consumers can request recipe brochures containing cooking tips online at
www.FL-Seafood.com.
For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us
