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Blue crab escaping from the net along the Core Banks of North Carolina.. Callinectes sapidus (from the Ancient Greek κάλλος,"beautiful" + nectes, "swimmer", and Latin sapidus, "savory"), the blue crab, Atlantic blue crab, or, regionally, the Maryland blue crab, is a species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico, and introduced internationally.
In the Chesapeake Bay region, blue crab is often steamed with Old Bay Seasoning. Alaskan king crab or snow crab legs are usually simply boiled and served with garlic or lemon butter. Sushi with crab meat and eggs. For the British dish dressed crab, the crab meat is extracted and placed inside the hard shell.
The blue crab, Callinectes sapidus was chosen as the state crustacean of Maryland in 1989. [17] C. sapidus is a crab found in the waters of the western Atlantic Ocean, the Pacific coast of Central America and the Gulf of Mexico. The blue crab may grow to a carapace width of 230 mm (9.1 in).
8 ounces Dungeness or blue crab meat, picked over (about 1 1/2 cups) 1/2 cup crème fraîche. ... Add 1 tablespoon of salt to the boiling water followed by the pasta. Cook according to the package ...
In Maryland and on the Delmarva Peninsula, the hepatopancreas of the blue crab is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared yellow mustard, but closer to one of the brown mustards, such as Dijon mustard. Particularly when eating steamed or boiled crabs, it is ...
Lee ‘Lucky’ Alewine sorts blue crabs on Sept. 20, 2024, throwing back small ones or females carrying eggs and keeping crabs that are at least five inches from across the shell, point to point.
The menu will now include pasta, including the popular corn agnolotti with blue crab and saffron from Jaguar Sun, as well as a raw bar with seafood and other Florida favorites like Treasure Coast ...
She-crab soup- a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry. [11] [12] [13] Soft-shell crab – a culinary term for crabs which have recently molted their old exoskeleton and are still soft. [14]