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BLUECRAB
The blue hardshell crab is harvested in bays from New York to Florida, primarily from South Carolina to New Jersey and the Gulf of Mexico. Hard shells are available year-round, with much tighter supplies in the winter. Soft shells are blue crabs that have shed their shells during the molting process. They are harvested in June, July and August.
PRODUCT FORMS
Hard shell crabs are available live by the bushel, fresh cooked whole crab, and cooked picked meat in 1 pound containers either fresh or pasteurized. Jumbo lump crab meat has the largest pieces with little shell, jumbo lump, lump / backfin and special are graded in that order with size of meat and quantity of shell as quality indicators. Soft shells are available live as well as dressed frozen.
PREPARATION
Live hard shell crabs are steamed or boiled with seasonings and served whole. Soft shells are generally sautéed or fried and eaten whole. Picked crabmeat can be prepared in a wide variety of recipes from salads to cakes and imperials. Depending on the grade of the meat, some attention must be given to removing shell pieces before preparing.
NUTRITIONAL INFORMATION
Blue crabs contain 87 calories per 3-1/2 oz portion.
VARIETIES
- Soft Shells, Prime, Doz
- Soft Shells, Jumbo, Doz
- Soft Shells, Job, Dressed, Doz
- Soft Shells, Whale, Doz
- #1 Crabs, Bu
- #2 Crabs, Bu
- Female Crabs, Bu
- Cooked #1 Crabs, Bu
- Cooked Claws, Bu
- Stone Crab Claws Med
- Stone Crab Claws Lg
- Stone Crab Claws Jumbo
- Jumbo Lump Crabmeat
- Lump Crabmeat
- Backfin Crabmeat
- Special Crabmeat
- Claw Crabmeat
- Jonah Claw Meat
- Fingers - #1
- Pro Jumbo Lump
- Pro Lump
- Pro Backfin
- Pro Special
- Pro Claw
- Pro Fingers
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