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August 14, 2006

Crab Info

Crab Info
by: Pat Murphy

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

Posted by Willie Crawford at August 14, 2006 02:27 PM

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