Crab is King

Whether stone, king, snow or blue, crabs are a favorite from coast to coast. And these 10-legged crustaceans — the front two equipped with pincers — have as many potential menu uses as they do varieties.

Sweet, juicy crabmeat ranks second (after shrimp) as the most popular shellfish in the United States. Crabs live in both salt and fresh water. Saltwater varieties are more plentiful and have a slightly briny, salty taste. Their meat is not to be confused with imitation crabmeat, chunks or sticks of surimi made from Pacific whiting or pollock.

Consumers often consider crab a treat. It can be costly, depending upon the season and type of crab. For example, soft-shell crabs, available only from April to mid-September (peak in June and July), are considered a delicacy and are a bit pricey. Sold whole, they either are caught or farm-raised and harvested when the shell is soft, a result of the crab outgrowing its shell. Most common is the blue-crab variety.

Hard-shell crabs are available throughout the year in coastal areas. They are sold whole (cooked or live) or as fresh-cooked, canned or frozen lump meat or flaked meat. The price reflects the size and integrity of the meat pieces.

Dungeness crabs, from the Pacific coast, are approximately 1 to 4 lbs. in size. The North Pacific gives us king crabs, the largest variety (up to 10 ft. long and weighing up to 15 lbs.), and snow crabs. Blue crabs come from the Atlantic and Gulf coasts, and stone crabs hail from the Carolinas, Texas and Florida. Each variety has its own flavor and characteristic nuances. Stone crabs, for example, are so hard that only the claws are eaten. Usually fishermen will take only one claw and release the crab to grow yet another claw.

Crabmeat is available in various forms, such as fresh, frozen, canned or pasteurized (heated in sealed containers at a lower temperature to kill pathogens and extend shelf life). Frozen crabmeat should be used within 4 months and canned crab lasts 6 months or more. Use live crabs on the day purchased, cooking the meat within 24 hours of the crab’s death.

Crab’s versatility allows for its use in many regional and ethnic preparations. It can be fried, steamed or boiled and eaten plain or buttered, or used in soups, stews, gumbos, crab cakes and in other dishes. The meat’s delicate flavor and consistency demands modest use of spices and applications that won’t overpower the flavor. Served simply, crab should not be overcooked. The resulting dry, tasteless shreds of meat will be stringy at best, leaving the diner nothing but crabby.