This section has articles on shrimp, prawn, crabs and lobsters. Included are articles on white shrimp, brown shrimp, pink shrimp, royal red shrimp and rock shrimp, blue crabs, king crabs, snow crabs, dungeness crabs, American lobsters, rock lobsters and other varieties of seafood.
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By By Elizabeth Gilley
Published: February 8, 2007
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By daybreak
Published: February 8, 2007
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Crabs are probably the most popular crustacean in the dinner table. They are succulent and delicious but don't cost an arm and a leg like lobsters. These shelled delicacies are found and eaten worldwide with distinct taste and preparation, depending on the locale. But because of their intimidating appearance, most people are wary of buying and preparing these tasty crustaceans at home. It's a pity because these crustaceans are very versatile. Whether steamed whole, made into sandwiches, boiled in soups, or fried like crab cakes, these shelled goodies never fail to satisfy.
To ease this intimidation, it helps to know important facts about this particular seafood. These crustaceans are decapods with bodies made up of carapace or hard shell. These hard shells are their exoskeletons. These crustaceans shed their shells regularly through a process called moulting. The moulting process defines the difference between soft shells and hard shells. For example, Alaskan crabs are big but if caught in the early moulting stage, their shells are brittle and soft. Hard shells are developed as the new shells mature.
It is very important to buy live, fresh crustaceans. Buying them dead can cause poisoning and other digestive problems. Choosing fresh crustaceans means looking for signs of life. Aggressive and active crabs are preferable over those who can't even crawl. Intact crab legs are also indications of health. This means that the shelled critters were not handled roughly.
Cooking them is also a very easy process. Even cooking weird-looking claws of stone crabs is a cinch. Just steam, pick out the meat, add lots of butter, and a dash of lime juice. This technique also applies to whole critters. As soon as the critters change their color into bright orange, take them out of your steamer. This steam and butter method applies to all species of this succulent seafood, but not recommended to the little ones. A small crab like a blue crab is better if it is deep-fried. This makes for a crunch shell and juicy meat inside.
Crabs are special delicacies. But what makes them special is not their price tag. They are special because they require effort to buy and prepare. The people who will partake of your crab feast won't mind if they got a big or small crab. It won't matter if you serve crab sandwiches or crab cakes. The effort you put into cooking them will make the critters taste as best as can be.
About the Author: For more valuable information on crabs and crab legs, please visit http://www.crab-cake.net
Source: www.isnare.com
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By daybreak
Published: February 8, 2007
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Thank goodness for the lowly blue crab.
What would our epicurean lives be without this deliciously savory crustacean. Yet often they do not get the respect they deserve.
These small bluish crustaceans are harvested from the mid Atlantic region crab fishery in Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name, calli is Greek for "beautiful", nectes for "swimmer", and sapidus is Latin for "savory".
Most crabs, except the luxurious King Crab, live out their meek and humble lives in the shadow of the lobster, the king of seafood. Yet for those in the know, that is ok because that just means more for us, right? Seriously, where would 'imperial' be without blue crab meat and delicious 'Maryland Style' be without tender and tasty blue crabs? Ah yes, many nights spent in bittersweet joy, after having your fill at the dinner table with those lowly crustaceans. Slurping, picking and dipping those juicy morsels through butter, old bay, or whatever seasonings you prefer, all the while feeling so sorry for those pitiful crabs that get no respect.
Let's pick on the blue crab some more shall we? All puns intended and accepted.
Some will say that they hate to pick out the meat because it is so much work for very little crab meat. Well in a way their complaint is justified. Typically the blue crab will yield only 10% to 15% of it's body weight in crab meat. The crabs grow by molting or shedding their shell and growing back a larger one. Just prior to molting, the crab will be encased in both the soft, new shell which is forming underneath the hard old shell. The formation of a new shell is evident along the margins of the swimming paddles of a crab. The crab is referred to as a "peeler" or "shedder". Immediately after the molt, the crab's new shell is soft, pliable and easily stretched. At this time the crab would be referred to as a " soft shelled crab". Many crab lovers will only eat a soft shell, which is simply a delightful dish when lightly tossed in flour and pan fried.
Types of Crabmeat:
• Lump is from the largest pieces of meat from the body, adjacent to the backfin and is the most expensive form of crabmeat.
• Backfin is the white body meat including lump and large flakes and is used for crab cakes and crab imperial.
• Special are flakes of white body meat other than lump and is used for crab cakes, soups, dips and casseroles.
• Claw meat is brownish meat from the claws and is best for dips and soups.
Some more Blue Crab facts:
• Callinectes sapidus means "Beautiful swimmer that is savory".
• Crabs reach maturity in 12 to 18 months.
• Few crabs live longer than 3 years.
• The largest crab recorded from Maryland was a male measuring 9 inches; however bigger crabs (10-11 inches) have been captured.
• The annual harvest of hard crabs from Chesapeake Bay accounts for over 50% of total U.S. landings.
• Cannibalism of young blue crabs by larger crabs is common and may regulate population abundance.
• A spring-spawned crab can reach a size of 2½ inches by their first winter.
Serve and enjoy blue crabs at your next party or cook-out and guarantee yourself the adoration of an appreciative group of seafood lovers. Finally, don't feel sorry for the blue crab, they get more respect than they know.
About the Author: This article is courtesy of Lobster Crab Direct at http://www.lobster-crab-direct.com/ . This article may be freely reprinted as long as the author's resource box and url links remain intact.
Source: www.isnare.com
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By daybreak
Published: February 7, 2007
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By daybreak
Published: February 4, 2007
Updated: August 24, 2008
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Published: February 8, 2007
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By daybreak
Published: February 8, 2007
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EmailCrabs are probably the most popular crustacean in the dinner table. They are succulent and delicious but don't cost an arm and a leg like lobsters. These shelled delicacies are found and eaten worldwide with distinct taste and preparation, depending on the locale. But because of their intimidating appearance, most people are wary of buying and preparing these tasty crustaceans at home. It's a pity because these crustaceans are very versatile. Whether steamed whole, made into sandwiches, boiled in soups, or fried like crab cakes, these shelled goodies never fail to satisfy.
To ease this intimidation, it helps to know important facts about this particular seafood. These crustaceans are decapods with bodies made up of carapace or hard shell. These hard shells are their exoskeletons. These crustaceans shed their shells regularly through a process called moulting. The moulting process defines the difference between soft shells and hard shells. For example, Alaskan crabs are big but if caught in the early moulting stage, their shells are brittle and soft. Hard shells are developed as the new shells mature.
It is very important to buy live, fresh crustaceans. Buying them dead can cause poisoning and other digestive problems. Choosing fresh crustaceans means looking for signs of life. Aggressive and active crabs are preferable over those who can't even crawl. Intact crab legs are also indications of health. This means that the shelled critters were not handled roughly.
Cooking them is also a very easy process. Even cooking weird-looking claws of stone crabs is a cinch. Just steam, pick out the meat, add lots of butter, and a dash of lime juice. This technique also applies to whole critters. As soon as the critters change their color into bright orange, take them out of your steamer. This steam and butter method applies to all species of this succulent seafood, but not recommended to the little ones. A small crab like a blue crab is better if it is deep-fried. This makes for a crunch shell and juicy meat inside.
Crabs are special delicacies. But what makes them special is not their price tag. They are special because they require effort to buy and prepare. The people who will partake of your crab feast won't mind if they got a big or small crab. It won't matter if you serve crab sandwiches or crab cakes. The effort you put into cooking them will make the critters taste as best as can be.
About the Author: For more valuable information on crabs and crab legs, please visit http://www.crab-cake.net
Source: www.isnare.com
View Comments (0)
By daybreak
Published: February 8, 2007
Print
EmailThank goodness for the lowly blue crab.
What would our epicurean lives be without this deliciously savory crustacean. Yet often they do not get the respect they deserve.
These small bluish crustaceans are harvested from the mid Atlantic region crab fishery in Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name, calli is Greek for "beautiful", nectes for "swimmer", and sapidus is Latin for "savory".
Most crabs, except the luxurious King Crab, live out their meek and humble lives in the shadow of the lobster, the king of seafood. Yet for those in the know, that is ok because that just means more for us, right? Seriously, where would 'imperial' be without blue crab meat and delicious 'Maryland Style' be without tender and tasty blue crabs? Ah yes, many nights spent in bittersweet joy, after having your fill at the dinner table with those lowly crustaceans. Slurping, picking and dipping those juicy morsels through butter, old bay, or whatever seasonings you prefer, all the while feeling so sorry for those pitiful crabs that get no respect.
Let's pick on the blue crab some more shall we? All puns intended and accepted.
Some will say that they hate to pick out the meat because it is so much work for very little crab meat. Well in a way their complaint is justified. Typically the blue crab will yield only 10% to 15% of it's body weight in crab meat. The crabs grow by molting or shedding their shell and growing back a larger one. Just prior to molting, the crab will be encased in both the soft, new shell which is forming underneath the hard old shell. The formation of a new shell is evident along the margins of the swimming paddles of a crab. The crab is referred to as a "peeler" or "shedder". Immediately after the molt, the crab's new shell is soft, pliable and easily stretched. At this time the crab would be referred to as a " soft shelled crab". Many crab lovers will only eat a soft shell, which is simply a delightful dish when lightly tossed in flour and pan fried.
Types of Crabmeat:
• Lump is from the largest pieces of meat from the body, adjacent to the backfin and is the most expensive form of crabmeat.
• Backfin is the white body meat including lump and large flakes and is used for crab cakes and crab imperial.
• Special are flakes of white body meat other than lump and is used for crab cakes, soups, dips and casseroles.
• Claw meat is brownish meat from the claws and is best for dips and soups.
Some more Blue Crab facts:
• Callinectes sapidus means "Beautiful swimmer that is savory".
• Crabs reach maturity in 12 to 18 months.
• Few crabs live longer than 3 years.
• The largest crab recorded from Maryland was a male measuring 9 inches; however bigger crabs (10-11 inches) have been captured.
• The annual harvest of hard crabs from Chesapeake Bay accounts for over 50% of total U.S. landings.
• Cannibalism of young blue crabs by larger crabs is common and may regulate population abundance.
• A spring-spawned crab can reach a size of 2½ inches by their first winter.
Serve and enjoy blue crabs at your next party or cook-out and guarantee yourself the adoration of an appreciative group of seafood lovers. Finally, don't feel sorry for the blue crab, they get more respect than they know.
About the Author: This article is courtesy of Lobster Crab Direct at http://www.lobster-crab-direct.com/ . This article may be freely reprinted as long as the author's resource box and url links remain intact.
Source: www.isnare.com
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By daybreak
Published: February 7, 2007
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EmailMany of the most enjoyable crabs come from Alaska and the Pacific northwest. Included are king crabs, snow crabs and dungeness crabs.
King crabs are the largest of all the crabs caught in the world, weighing up to 18 pounds, and with a leg-span of more than 6 feet!
Snow Crabs are are another delicious Alaskan Crab. Snow crab is a market term for both "tanner" and "opilio" crabs. Opilio crab are the smallest variety, with an average weight of 1 to 1 1/2 lbs. Opilio crabs are found at depths of 30 to 1500 feet in both the Atlantic and Pacific Oceans. Opilio crab is an excellent source of high-quality protein, and is low in fat and calories.
Tanner crab are larger, weighing 2 - 4 pounds when mature. Tanner crabs are found at depths of 30 to 1500 feet in the Bering Sea and North Pacific.
Both snow crabs and king crabs are available worldwide, cleaned and pre-cooked, ready to heat and serve.
Dungeness crabs are known for their high quality meat. The 2-3 lb crabs are steamed and served whole.
Another very popular crab with seafood lovers is the blue crab. These smaller but tasty crustaceans Are harvested all along the gulf and Atlantic coasts of the USA and are famous around the Chesapeake Bay. Maryland heavily markets the blue crab as being synonimous with the region.
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By daybreak
Published: February 4, 2007
Updated: August 24, 2008
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EmailWild American shrimp are among the most popular native seafood.
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