You don’t need to be a fishmonger to know how to choose fresh crabmeat.
An invitation to acrab boilon the beach is a sure sign that warm weather has finally arrived.
They can keep you up to date on the availability and pricing of fresh crab.
Credit: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Seafood farming does not include crabs, so you should expect fluctuations in the cost and availability.
When possible, choose fresh.
“Backfin” indicates a mix of broken lumps and small pieces of meat from the crab’s body.
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Use backfin crab in stuffings, dips, or soups.
“Special” grade meat comes from the crab’s body and is usually the sweetest.
you could store unopened pasteurized crabmeat in the refrigerator for six months.
Without the protection of the shell or other ingredients, frozen crabmeat loses its tender texture and becomes stringy.
Cook whole crab before freezing, and never thaw and then refreeze.
Prep Properly
It’s important to remove any stray bits of shell.
Spread the crabmeat on a baking sheet, and place it under the broiler for 45 seconds.
Buying Whole Crab?
The meat is soft, sweet, and juicy down to the claws.
Soft-Shell Crabs can be grilled, sauteed, or fried and served in aCrispy Soft-Shell Crab Sandwich.
Stone crabs are beloved for the meat of their black-tipped claw.
Stone crabs can regenerate the lost appendage.
Chesapeake Bay Program.How six Chesapeake Bay critters survive the winter.
Phillips Foods, Inc.Phillips seafood frequently asked questions.
Phillips Foods, Inc.Phillips J. information and tips on crab and crab meat grades.
University of Rhode Island.Seafood safety: what consumers need to know.
