by Arlene Mae

Created on: October 24, 2008   Last Updated: April 22, 2011

Lives are often lost in search of a culinary treat. The worlds' most dangerous job is harvesting the Alaskan king crab. Harvest takes place in the winter months and off the Alaskan coast. This crab is also the largest and most costly. There are several kinds of crabs and they can be found in various regions around the world.

Crabs can be found in the market canned, alive or frozen. Crabs have compartments under the shell that make up different grades of crab meat. The big claws in front provide what is referred to as jumbo lump crab meat, the back legs provide the back fin or lump meat and the legs in between provide what is called the white meat. In canned crab, the blended variety is mostly the white portion which is much smaller. And let us not forget the crab claw meat which has a flavor of it own and is the dark meat of the crab.

PURCHASING CRAB - If you are purchasing canned crab meat, the meat should be firm and have an ivory color. Often times bleach is used to whiten the meat, if the meat is too white, avoid it. If there is any bleach smell, do not purchase and speak with the vendor. Crabs should have a slight seafood smell, and never should smell bad. Be sure and go to a market with a high turnover to get the freshest meat. In the summer time at the grocery store, open the container and smell. Canned crab does not last long so if you are buying it you will use within 2 days so opening the container harms no one and prevents wasted time and money of opening at home and its bad. If you are purchasing live crabs, the only thing to consider is size, price and that they all are alive. Do not cook dead crabs nor eat, only cook live crabs.

USAGE of CRAB Jumbo lump meat should be used when you want a presentation. Jumbo lump is often used for crab cocktails, crab imperial or crab cakes. It is also the most costly of the crab meat. Back fin meat should be used when cooking with pasta or eggs benedict, ideally when you still want to make a presentation but it is combined with other items. This is the next most costly of the crab meat. The white meat is the taken from the smaller legs and is the most cost effective. Choose this grade of meat when you will be mixing with other ingredients. Use in soups, salads, omelets or crab cakes if not having lumps does not bother you. You can use any grade for any recipe, these are just tips.

COOKING CRAB - Invest in a crab pot or canning pot, it has to be big. Put about 2 cups of apple cider vinegar, toss in a beer, and

• 1
• 2
• Next Page >>