![]() At this temperature, fresh crabmeat can be expected to have a shelflife of 10-14 days from the date of packaging. Cocktail claws are also available (claw with the shell removed to expose the meat except for the forward tip of the claw).įresh crabmeat should be stored below 35 degrees F. Meat types include: jumbo lump or backfin special, flake, regular or deluxe claw and mixed. Discard dead crabs.įresh and pasteurized crabmeat are packed and priced according to the size and integrity of meat pieces and chunks. If purchased live, they should show movement. Hardshell crabs can be purchased live or fresh-steamed. They are marketed in the hardshell and softshell forms, with the delectable softshell crab available fresh or frozen. During the winter months, blue crabs move into deeper water and enter a state of semi-hibernation.īlue crabs are harvested by dredges, trawls, pots, trotlines, and dipnets. ![]() Blue Crabs are omnivorous, feeding on plants and animals. A shallow-water crab, it can live in salt, fresh, and brackish waters of bays, sounds, channels, and river mouths. Before molting begins, a new soft shell forms inside, and the crab backs out of the old, loose shell.īlue crabs are found along Florida's Atlantic and Gulf coasts. The tips of the female's claws are bright red.īlue crabs shed their external shell periodically to grow this process is called molting. Male and female claws show varying amounts of blue on top. The underside of the body and legs is white. The shell is brownish-green or dark-green and drawn out on each side into a long spine. Florida Stone Crab season runs from October 15th thru May 15th.The blue crab, one of the most valuable crustaceans in the United States, is aptly described by its scientific name, Callinectes sapidus Calli beautiful nectes swimmer and sapidus savory.īlue crabs, like other crabs, possess five pairs of legs, with the first pair equipped with pincers. However, if the customer prefers (though not recommended by us) they can be served hot with drawn butter. One of the most popular ways to serve them is cold with mustard dipping sauce which is the way we serve them here at The Rustic Inn. Stone crabs are cooked in boiling water immediately after harvest on the boat, or at dock side then chilled to prevent the meat from sticking to the inside of the shell. Instead, crabbers (fisherman) remove one, or both, claws and return the live crab to the water where it can regenerate its lost limbs. Florida law forbids the harvesting of the whole Stone Crabs. So named for their extremely hard shells, the claws of the Stone Crab are a coveted delicacy with firm, sweet meat similar in flavor and texture to lobster. The vast majority of the harvest takes place in areas as far south as the Florida Keys to Sarasota in the Gulf of Mexico. The Atlantic Stone Crab can be found in waters as far north as Connecticut, however the best claws come from Florida. Sometimes customers will ask for “Maryland crabs,” or “Baltimore style crabs.” The reason for these requests are because The Chesapeake Bay (bordered by Maryland and Virginia) is famous for its Blue Crabs and the preparation thereof, however, The Rustic Inn Prepares our steamed Blue Crabs in much the same manner.īy the way, and important thing to remember… The Rustic Inn uses only male crabs for our steamed crab entree. The garlic Blue Crabs were the first (and original) type of garlic-style crab to be served by The Rustic Inn. The Rustic Inn prepares and serves the hard shell Blue Crab in two, different ways: 1) Our world famous garlic crabs witch are clusters sauteed with garlic and our secret family recipe, and Old Bay spiced, steamed crabs (not always available) and whole Blue Crabs steamed with Old Bay spice. The light, low-fat meat has a mild, sweet flavor and a delicate texture. The crab shell turns a scarlet red when cooked. Male and female claws are various shades of blue on the top but the tips of the female’s claws are bright red. The Blue Crab has a dark green or olive green, hard shell with five pairs of bright blue legs. ![]() A shallow water crab, it can live in salt, fresh and brackish waters of bays, sounds, channels and river mouths. Blue Crabs are found in the Atlantic Ocean from Maine to Florida, The Gulf of Mexico and as far south as Honduras. The Blue Crab is one of the most valuable crustaceans in The United States.
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