| Species |
Description |
Color, Taste, Texture |
| | |
| Blue Crab (Callinectes sapidus) |
The blue crab, Callinectes sapidus, is an abundant small crab that ranges along the entire Atlantic coast from Massachusetts southward into the Gulf of Mexico and is the most important domestic crab, in volume terms, on the U.S. Market. Blue crabs are named for their bluish tint on the claws when the crab is alive. The blue crab is a swimming crab distinguished by the flattened, paddle-shaped ends of its rear pair of legs, its blue tinted claws, which are approximately equal in size, and its oval upper shell which extends at either end into long, sharp points. The blue crab, like all other crabs, turns red when cooked; the blue tint is only seen before the crab is cooked. |
Crabs have a distinguished full flavor. They are cooked with strong spices such as garlic or spicy seafood seasoning. The texture should be firm. The larger the lump, the firmer the texture |
| Dungeness Crab (Cancer magister) |
Dungeness crabs, Cancer magister, reportedly named after fishing village in Washington State, have been harvested commercially along the Pacific Coast since the late 1800's. Dungeness crab are found from Baja California to the Aleutians. Seasons are specific, with most of the catch being taken in the first eight weeks of the season with typically almost 75% of annual production landed in this first time frame. Fishing efforts typically subside in the spring as many boaters reset their gear for other coastal fisheries. Dungeness crab, which have white-tipped claws and greenish / brown shell that turns red when cooked, are caught in baited circular steel traps called pots with a line and buoy attached to mark their position for harvesting. |
Classically served whole, either hot or cold, and paired with melted butter or dipping sauces, Dungeness crab has a distinctive sweet flavor, and tender, flaky whit meat. This shellfish combines well with a variety of seasonings and sauces in seafood stews or soups, appetizers or main dishes. |
| King Crab (Paralithodes Playtups) |
King Crab are large spider crabs found in the northernmost waters of the Pacific, from Alaska to northern Japan. Although red is the most well known of the commercially caught king crab, there are two others: paralithodes king crab or blue king crab and paralithodes brevipes or brown / golden king crab. King crabs average 6-8 pounds each, but sometimes grow as large as 20 pounds. The U.S. market is supplied largely from Alaska and Russia, an more recently , a small amount from Norway. King crab is landed whole, immediately cooked, then split and cleaned removing the gills and viscera and discarding the top shell. The tail shell is also separated at this stage. The remaining two pieces, which are made up of legs and claw connected by the shoulders, are called sections. These sections are the basic raw material from which all other king crab products are made. Drop in the crab population have caused a significant shortening to the fishing season. Alaskan king crab fishing is carried out during the winter months |
King crab is a sweet flavored meat with a fibrous, string-like texture suitable for eating hot or cold. The meat is snow-white, with highlights of bright red. They should really be cooked as soon as they have been defrosted if possible. |
| Snow Crab (Chionoecetes opilio) |
Snow crab are caught as far north as the Arctic Ocean, from Newfoundland to Greenland and north of Norway in the Atlantic Ocean, and across the Pacific Ocean, including the Sea of Japan, the Bering Sea, the Gulf of Alaska, Norton Sound, and even as far south as California for Chionoecetes bairdi |
The meat has a rich, sweet flavor and firm texture. Orangey-pink on the surface and white inside, snow crabmeat is composed of fine, tender filaments that are exquisitely mild and tasty. |
| Crawfish, Crayfish (Procambarus acutus) |
Freshwater crawfish are a relative to clawed lobsters. Crawfish are native to every continent except Africa. Crawfishing has a long history in the US dating back to the Native Americans and the first European settlers. Crawfish are known by a wide variety of other names such as crayfish, crawdad, and mud bug. Farmed crawfish in the Us are either raw swamp crawfish (Procambarus clarkii) or white river crawfish (Procambarus acutus). In the US most crawfish is produced in Louisiana, although a few other southern states produce some commercial volumes. Louisiana has by far the highest consumption of crawfish. Imports from China are the other major source of crawfish for the US market. Farmed and wild crawfish are seasonal with US production from November to June, with peak supplies in April and May. Chinese production runs April to November. |
Crawfish have a mild flavor and fairly firm texture. Their flavor is enhanced typically by Cajun spices in their preparation. |
