Crabs are one of people’s favourite seafood. They are enjoyed in almost every country, and can be served in many different ways. A real crab enthusiast would know that the development of not all forms of edible crabs is similar. The scale, background, texture, and taste variations can have a significant effect on the overall dining experience. Therefore, it’s important to know what to anticipate before making an order. Obviously, not everybody has the same flavour, so each person’s choice of crab may differ depending on taste preferences and dining context.
This article will be explaining about the different types of crabs that can be cooked in order for you to enjoy the delightful seafood cuisine.
Snow crab takes its name from the bright white meat it creates when baked. While it can also be found in the Pacific Ocean, it is more usually imported from the east coast of the United States. Snow crabs usually travel from shallow to deep waters throughout their lifetime. They also have a unique way of self-protection. Using one of their legs which contains a small circular groove at the base, they snap off a leg in case a predator holds it or gets tangled up to the point where it’s unable to escape any other way. To them, this is not a concern because they will develop another leg from the spot where the last one was located. Snow crab meat, renowned for its long spindly legs, is usually more robust and somewhat less sweet than other crab types. Most crab lovers enjoy consuming Snow crab legs as their shells can be torn down quickly by hand without using claw cutters.
Weighing from about1.75 to 4 pounds, dungeness crabs are extremely large and they have a purplish-brown colour. They can be found in the waters from Alaska to Mexico’s Baja area, and are named after a town called Dungeness that was previously found in Washington State. In terms of harvesting the crab, legally, they are required to be a minimum of 6.25 inches in length, and the females aren’t allowed to be harvested – only the males. They have a sweet, juicy pink-colored flesh, and mainly go out during winter time. Dungeness crabs have rather sturdy shells and five different bodies. They are often caught by using hooks and chains, baited jars, netting, and sometimes by hand. Many Dungeness crabs live for around a decade, and it’s an incredibly common type of crab people like to eat because of their flavor.
Also known as the Alaskan King, this type of crab can weigh up to 25 pounds and can grow until 10 feet in size. Although a King crab is very large, in reality, only about one-fourth of it is edible, which is most often the claws and the legs. As with most types of crabs, it is legal to catch only the male King crabs. The crab meat is snowy white in color and has a mild, yummy taste. The outer layer of the meat is bright red in color. Furthermore, the meat isn’t as tough as other crabs; therefore, it doesn’t tear apart easily.
Stone crabs have extremely large and hard claws that have a lot of meat inside. Just the claws themselves are consumed by stone crabs, and because crabs will rebuild their claws after eighteen months, fishermen sometimes cut a claw off and dump the crabs back into the sea, making them one claw short as the only means of protection. According to the law, people have to boil stone crabs for seven minutes, and must be frozen or placed on the ground after that. This is because stone crabs have to undergo an iodine taste that won’t be very pleasant if they’re not frozen. Chefs find out which claws have the most meat by floating the crabs in a tank of water. Less meaty crabs will rise to the top of the tank, and then be marketed as “light crabs.”
There are many other different types of crabs that are a well-known favorite cuisine such as Blue crabs, Soft Shell crabs, Horseshoe crabs, and Peekytoe crabs. They are one of the many seafood delights that people have known to love. Not only do people enjoy eating them, but they also contribute to the economy of fishermen and other people who work catching shellfish.