How much meat can you expect from
a large sized {6”-6.5”} blue crab?
Blue crabs scurry through estuaries, lagoons, and rivers all along the U.S.’s eastern seaboard. What causes them to ‘scurry’? Through their entire life, they’re on a quest for nourishment. All sizes of clams, oysters, mussels, worms, fish, and even insects motivate their appetites. The more they eat, along with perfect amounts of salinity, around 25% and a temperature around 75 ℉ is ideal for a crab filled with delicious meat. Interestingly, females prefer higher salt contents in the deep bay waters, while males paddle up the rivers and tributaries. Just like adding salt to meat for flavor, some explain female sook’s sweetness from this good dousing of saltier water. The crab’s movement, especially with the back-swimming legs develops high-protein, plump meat. This benefit increases as the crab grows into a ripe age of about 4 years. The rewards are immense with oceanic sweet buttery meat savored for crab feasts, crab cakes, and all sorts of culinary delicacies.
Some crabs get quite aggressive as they feast. In fact, they take their strong pincers and pry open tight clam, oyster, and mussel shells to dig out the protein-rich muscles. This diet adds to the crab’s nutritious value since these mollusks filter feed on plankton, floating organic matter and plant particles. With the perfect play of all these variables, from environment to sustenance, an average adult crab, around 6 inches will weigh about 1/3 of a pound. Take about 3 crabs and a skilled picker will extract a yield of about 14% or 2 ¼ ounces of meat, according to crab eating experts. Most dishes call for a serving size of 3 ounces. Do you normally prefer a bit more than the nutrition label? Most crab enthusiasts answer, “Sure do!” So, we recommend about 6 large crabs per diner with about ¼ pound of meat. Just make sure you catch “fat crabs” from watermen who take pride in delivering meat filled “rusty belly” crabs. These crabs spend months in their present shell, guaranteed to have robust meat!
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What makes Cream of Crab a Favorite Choice?
Crab fans have no problem picking all the impressive jumbo, flaky lump, and robust claw from the steamed and spicy blue crab. Unbelievably, but sometimes true, a few crabs get left over for the fridge. This unusual occurrence gave home chefs a beautiful option. Whisk up a delightful soup with all the bay’s key players for a dinner starter or costar with the entrée. With this in mind, you scroll through the possibilities, and notice you can save time by ordering online, a fresh batch of a crab soup. However, you become fixated on a cream of crab recipe. Here’s a sample…
Choosing your ingredients requires a traditional flare. Forget diets and live a little. Load up the counter with ¼ cup unsalted butter, 1 medium yellow onion, 1 cup wheat flour, 4 cups of whole milk, 1 tsp. Old Bay, ½ tsp. parsley flakes, 1 pound Maryland Blue Crab Express Lump Crab Meat, and 3 tbsp. cooking sherry. Yes, time-honored ingredients. Go for it!
Let’s cook. 1) Melt butter at medium heat in a 3-quart saucepan. Finely chop the onions and introduce them to the sautéing butter. Continually stir until combined and melted.
2) Add the wheat flour slowly and continue stirring. Pinch in the Old Bay and parsley. Get a whisker and fluff up the ingredients.
3) Splash the ingredients with the whole milk. Not all at once, but slowly. Bring the soup to a boil.
4) Finally, fold in the lump meat, but carefully as to not break apart impressive chunks. Reduce the heat and let simmer as you add the sherry. Turn the heat to low and occasionally stir to make sure it’s not burning on the bottom.
5) Now the best part: ladle a healthy bowl for your guest and sprinkle the soup with Old Bay, not the guest! Fans love cream of crab for it’s rich flavor and buttery crab meat. Bon Appetit!
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