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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.
Chesapeake blue crab: western Atlantic Ocean and the Gulf of Mexico Callinectes similis Williams, 1966: lesser blue crab or dwarf crab: Western Atlantic Ocean, Caribbean Sea and Gulf of Mexico from the United States to Colombia. Callinectes toxotes Ordway, 1863: Eastern Pacific
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).
The Chesapeake Bay, located in Maryland and Virginia, is famous for its "blue crabs", Callinectes sapidus. In 1993, the combined harvest of the blue crabs was valued at around 100 million U.S. dollars. Over the years the harvests of the blue crab dropped; in 2000, the combined harvest was around 45 million dollars.
Blue crab may refer to: Blue Crab 11, an American sailboat design; Callinectes sapidus – Chesapeake or Atlantic blue crab of the West Atlantic, introduced elsewhere; Cardisoma guanhumi – blue land crab of the West Atlantic; Discoplax celeste – blue land crab of Christmas Island; Paralithodes platypus – blue king crab of the North Pacific
Crab meat or crab marrow is the meat found within a crab, or more specifically in the leg of a crab. It is used in many cuisines around the world for its soft, delicate and sweet flavor. Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving.
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It is at this factory that blue crabs are processed. Phillips Seafood is a company that owns and operates seafood restaurants throughout the east coast. The company origins go back to 1914 on the island, where Augustus E. Phillips established what is now Phillips Seafoods' first seafood processing plant. [19]