Title: Blue Crab Info
Categories: Seafood Info
Yield: 1 Info file

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Blue crabs (Callinectes sapidus) are found in estuaries around the world and get their common name from the bluish tint on their claws. It is the most popular crab in the US. A small species, weighing from 4 to 16 ounces, the blue yeields from 10 to 15 percent of their weight in meat. Males are known as "jimmies" and females are called "sooks." They usually mate in the late spring. Juveniles reach market size in about 12 months and can molt up to 23 times during their lives. Unlike many commercially fished crabs, both sexes of the blue are harvested.

Most blues in American markets come from Louisiana and the Chesapeake Bay, though they are also imported from Mexico and Venezuela. Asian "blue" crabs are also imported; they aren't the same species, but are close enough that they are an acceptable supplementary source when domestic supplies run short.

Blue crab meat is graded according to where it's located in the body. There are three basic types:

Jumbo or jumbo lump are the larges pieces of white meat from the body cavity. Jumbo is the most expensive meat and is best used in recipes where appearance counts.

Lump, buckfin, or special is white body meat containing lump and flake meat. It is ideal for crab cakes and other applications where smaller pieces of meat are appropriate.

Claw meat is from the claw. Claw meat is darker in color than jumbo, but at half the cost it makes an excellent substitue in many recipes.

You may sometimes find blue crab with small dark specks in the meat. The condition, called salt and pepper disease, is caused by a protozoa. It is harmless to humans and considered a cosmetic problem only. There is no effect on taste.

From Simply Seafood magazine, Winter 1996.

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