Crabs

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Crabs are one of the seafood so beloved by many of us. Crabs belong to the Crustacea family, which is a subtype of invertebrate three-limbed arthropods. About 400 species of crabs are known, both sea, ocean and river. Small crabs (Cancer spp. Canceridae) are especially popular crabshiding in water cracks, under rocks and in large mussels. They have sharp forceps with which they literally tear their prey, and on top of that they are able to regenerate some of their lost limbs.

Composition of crabs

In 100 g crabs contain on average: 79% water, 86 kcal, 17.4 g protein, 1 g fat, 0.759 carbohydrates.

Crabs are water gifts, extremely rich in vitamins B3, B9 and especially vitamin B12. They are among the best sources of B12. Only 100 g of crab has up to 9 micrograms of vitamin B12 or 4.5 times the daily recommended dose. In addition, crabs and crabs make an excellent source of minerals - magnesium, phosphorus and zinc. Crab meat is rich in iodine and taurine.

Types of crabs

Among the most popular types of crabs in cooking are:

European crayfish (Astacus astacus) - a freshwater species of straight crayfish of the family Astacidae. It inhabits the waters of 28 countries, and outside the Old Continent it is found only in Morocco. In the Scandinavian countries it inhabits various reservoirs, unpolluted rivers and lakes with sandy or stony bottoms. It is a particularly valuable product in the culinary art.

Lake crab (Astacus leptodactylus) - this specimen reaches 15-20 cm in length. The color of the body of this species of crab varies depending on the environment - from green to gray, from dark brown to almost black, and sometimes blue colors. Lake crabs inhabit a variety of habitats - shallow / deep lakes, rivers and streams, up to a maximum depth of 100 m. It is resistant even sometimes to low levels of oxygen saturation. Lake crab is of great economic importance, being bred artificially.

Common Crab or Green Crab (Carcinus meanus) - this is the most common species. He is characterized as a ruthless pursuer and a strange way of moving. It is not of great commercial value because it is quite small and is used as bait by fishermen;

Atlantic common crayfish (Cancer pagurus) - their smooth brown shell and live in sandy and rocky shores. It can go down to a depth of 100 m. It is important for chefs to have a characteristic strong taste and aroma;

Velvet floating crab (Portunus puber) - it is brownish-red in color and has a hair coat. Reaches 15 cm in diameter of the bumper. It is characterized by a delicious taste, which suggests its high market price;

Spider crab or also prickly crab (Maia squinado) - found on sandy sea beds at a depth of 60 m. Its shell is triangular angular, and the color of the outer armor varies from pink to reddish brown. There is extremely tasty meat, which is more sought after and valuable in females;

Snow cancer (Chionoecetes opilio) - has almost round, and its legs are long and flat. Mostly male specimens are caught because they are significantly larger and reach up to 12 cm in shell width and up to 1350 g in weight. It inhabits cold waters at a depth of 25 to 750 m. It was once avoided by North American fishermen, but today it is revered as a delicacy, both in Europe and throughout Asia.

Pacific crayfish (Cancer megister) - this representative inhabits cold waters and belongs to the same family of rock crabs as the Atlantic crab. It weighs up to 1.8 kg and is widely available on the market - frozen or canned.

Atlantic blue crab (Callinectes sapidus) - this is very popular in the United States, but for Europe it is not so well known and appreciated. Interestingly, North America accounts for 1/2 of total crab catches. Its flesh is characterized by a sweet characteristic taste.

Selection and storage of crabs

If you have the relatively rare opportunity to buy live cancer, then this is the best sign of quality. Live cancer means that it is still moving and you will have to carefully transport it to your home, where you literally have to kill it before cooking it. Quite often people do not gather strength to kill crabs, so they put them alive to boil. Like mussels and other seafood, crabs spoil very quickly and become toxic. When you buy crabs, pay attention to whether their tails are curled. If they are - this is a sign that they are healthy and good specimens. The bigger crabs you choose, the higher the percentage of meat you will get from them. Therefore, even in those under 10 cm there is almost nothing to eat.

In our country crabs are offered mainly in frozen or canned form. When choosing frozen crabs, buy those that are least covered in frost. After cooking the shrimp meat, you can store it for 1-2 days in the refrigerator or freeze it for a long time in the freezer. Cooked meat from crabs can keep for 1-2 days in the refrigerator and up to a month in the freezer.

Culinary application of crabs

Only 1/4 of the weight of crabs and crabs is edible. Edible are the muscles under the armor of the forceps, the muscles of the limbs, the liver of the cancer and the white, creamy substance that is located under the upper armor of the cancer. Usually crabs are boiled for about 15 minutes, until their color changes and becomes deep red. Thus cooked shrimp meat can be prepared in all sorts of ways - with vegetables, rice, wine sauce, add them to salads, appetizers and sandwiches.

Cancer passes for one of the subtle foods. Excellent marinade and combined in vegetable dishes. In addition, many shrimp meat products are available on the market. Such should be the shrimp rolls, although in most of them there is practically no real crab meat, only flavors.

As a rule, shrimp rolls and sticks are a delicacy made from minced shrimp meat, and sometimes minced fish, minced shrimp and other leftovers from fish and crustaceans are added. On the market you can find ready-made marinated or sterilized crab meat and, of course, frozen meat or whole frozen crabs.

Recipe for Pasta with crab and mushroom

Necessary products: pasta - 1 package, optional, crab - 400 g shrimp, cream - 100 ml., garlic - 2 cloves, leek - 50 g, lemon juice - 2 tablespoons, mushrooms - 100 g, basil - 25 g, salt, pepper - freshly ground to taste.

Method of preparation: Boil the paste according to the instructions on the package and drain it. Pre-cooked or thawed shrimp meat is fried in a little olive oil for 2-3 minutes and add chopped leeks, garlic, lemon juice. Stew for 2-3 minutes and pour the cream. Add the finely chopped mushrooms and spices. Once the sauce thickens, remove from the heat. Stir the cooked pasta into the sauce and return to the hob for a few minutes, stirring lightly.

Benefits of crabs

The meat from crabs is very dietary and prevents the accumulation of various fat deposits. It is processed relatively quickly by the digestive system. It is also useful because of its high content of the amino acid taurine, which has a proven antioxidant effect. Taurine supports the functions of blood vessels and muscles. On the other hand, crab meat contains omega-3 and omega-6 fatty acids, which reduce the level of bad cholesterol. Iodine in meat helps with thyroid disease, but is also good for the brain.

Harm from crabs

Crabs are a contraindicated food for people with allergies to crustaceans. In such cases, they may be hypersensitive to crabs and crabs, as well as to other seafood.