Health Benefits From Eating CrabOctober 12, 2021
How to Pick Crabs – Part 2October 22, 2021
It’s a simple and down-to-earth method for eating delicious crustaceans. Picking is necessary because crabs won’t allow you to have what’s precious inside them without expending time and effort. Fortunately, after you get the hang of it, the job gets easier.
Below are the tools you will need for picking a crab.
- Crab cracker
- Wooden mallet
- Crab knife
- Seafood pick
Pull Off Claws & Legs
The first picking move is removing the claws and legs. The best way is to grab the base of the claw or leg and pull it off. All the appendages are then set aside for later.
Peel Off the Apron
Turn the crab upside down, and you’ll find a plate (called the apron) covering the bottom. A male crab (“Jimmy”) will have a pointy and narrow apron. An immature female crab (“Sally”) has a triangular plate. A mature female crab (“Sook”) has a very wide apron. Stick your finger beneath the plate and peel the whole apron off while grabbing the base of the crab.
Open the Body
Wedge each of your thumbs on the opposite side of the crab’s body. Next, pull off the top of the crab from its bottom. Be prepared for seeing stuff that might look a bit gross.
Remove Lungs, Etc.
A crab’s lung is made up of what looks like feathery cones lining the sides of the body. Pull them all off and throw them out as they are not digestible and taste awful. Next, scoop out the gooey material in the center of the body.
The green stuff is the tomalley, which functions as both the pancreas and liver of the crab. This “crab fat” is edible and enjoyed by some.
A female crab may have bright orange material inside, which is her roe or eggs, which is also called “coral”. It is considered delicious by many and used as an important ingredient for soup.
Part 2 will cover Accessing the Meat, Extraction, The Claws, The Legs, and Nut Cracker Ending.
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