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You love having crab for lunch or dinner, and sometimes you wondered what the delicious part you were eating is called. Wanting to know is natural for every crab lover because you can share this tasty knowledge with a friend. Below is an easy guide to what makes a crab a crab.
Apron – The flap on the crab’s white underside, ending in a point.
Backfin – Coming from the crab’s body, backfin meat looks like broken chunks with a more shredded texture.
Jimmy – A male crab, and it’s apron’s point is long and narrow. Adults have locking spines letting their apron open and close for mating.
Jumbo Lump – Connected to a crab’s swimming fins, these are large meat chunks.
Mustard aka Tomalley – Crab fat is called mustard in the Mid-Atlantic region of the U.S. The color ranges from white to dark yellow to greenish. The quality of fat gives a crab its distinctive flavor.
Peeler – A crab preparing to molt to become a soft-shell crab. A colored line on its paddling fin is the way to spot them.
Roe – Bright orange in color, crab roe is found in mature female crabs.
Sally – Adolescent female blue crabs that are also called she-crabs. Their apron is shaped like a triangle, and they stay shut because they are not ready to mate. They have red-tipped blue claws.
Sook – Female blue crabs distinguished by an apron shaped like a U upside-down with a triangular tip and red-tipped blue claws.
Sponge Crab – These are mature female crabs carrying fertilized eggs that are attached beneath their abdomens. This mass of eggs is called the sponge.
Lovers of fat, juicy crab and amazing seafood don’t have to drive to Baltimore, Ocean City, Hooper’s Island, or Annapolis anymore. Stay close to home and enjoy wonderful deliciousness all year around at our two new locations in Maryland!
- The Crab Shack – Crofton is OPEN!
- The Crab Shack – Edgewater (Opening by Spring 2021! Check Facebook.)
Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.