Blue Crab: A Flavorful Seafood Treat

Known for its vivid blue claws and sweet, soft meat, blue crab is a treasured food in many coastal cuisines. This adaptable shellfish is a favorite among foodies who are health-conscious because it is tasty and full of nutritious value.

Blue Crab Nutrition Facts

Blue crabs are a high-protein, low-calorie dish that is packed with vital elements. Blue crab flesh is a great source of lean protein; a 3-ounce portion has about 80–100 calories, 17 grams of protein, and less than 1 gram of fat. Zinc, selenium, and vitamin B12 are among the many vitamins and minerals found in blue crab:

  • Zinc: Boosts the immune system.
  • Selenium: Acts as a potent antioxidant.
  • Vitamin B12: Essential for the health of red blood cells and nerve cells.

Furthermore, omega-3 fatty acids, which are good for the heart, are found in blue crab.

Recipe for Maryland-Style Blue Crab Boil

Making a traditional Maryland-style crab boil is one of the most well-liked ways to eat blue crab. Here’s what you’ll need:

  • Fresh blue crabs
  • Water
  • Beer
  • Old Bay seasoning
  • Potatoes
  • Corn on the cob

Steps to prepare:

  1. Boil a large pot of water and add the beer.
  2. Add the Old Bay seasoning.
  3. Add the veggies and crabs.
  4. Cover the saucepan and boil for 20 to 30 minutes, until the crabs turn a vibrant red hue.
  5. Serve hot with lemon wedges and melted butter for a truly delicious experience.

How to Eat Blue Crab Properly

Eating blue crab can be an entertaining and engaging activity. Follow these steps:

  1. Remove the legs and claws.
  2. Crack the claws using a nutcracker or crab cracker to release the meat.
  3. Turn the crab over and remove the apron, a small triangular flap on the underside.
  4. Lift off the top shell, discard the gills (sometimes called “dead man’s fingers”).
  5. Scoop out the succulent crab meat from the body cavity.
  6. Enjoy the sweet, juicy meat from the legs and claws.

Related Product – Chicken Wings, Pangasius Steak, SM Star – Shrimps

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Weight 1 kg


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