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United States · North Carolina · Forsyth| Common Animals Fish Mushrooms Flora |
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Callinectes sapidus |
July: Juveniles. Young crabs begin adapting to adult life and move to the seafloor.
May pinch when defending. Blue crab is a popular delicacy on the US East Coast. Commonly used in Maryland and Louisiana cuisine.
Inhabits coastal waters of the western Atlantic and Gulf of Mexico. Prefers estuaries, bays, and river mouths. Important fishery and aquaculture species.
Caught using traps (crab pots) and nets in coastal waters Also caught from shore and boats in habitats
Best catching season is spring and summer, especially at dusk. Crabs are active in warm waters at 20–30°C.
Average weight: 0.5 kg
Meat is tender with a sweet flavor. Usually boiled or steamed to best preserve flavor. Has local commercial importance.
Claws: Boiling, baking
Body: Used in salads and soups
Legs: Boiling, frying
Body: Used in salads and soups
Legs: Boiling, frying
Boiled blue crab with spices (Boiling)
Traditional crab cooking method
Traditional crab cooking method
1. Boil crab in salted water with spices for 15-20 minutes.
2. Serve with mustard or lemon sauce.
2. Serve with mustard or lemon sauce.
Steamed blue crab with garlic and herbs (Steaming)
Preserves juiciness and aroma
Preserves juiciness and aroma
1. Place crab in steamer with garlic and herbs.
2. Steam for 20 minutes.
3. Serve with garlic sauce.
2. Steam for 20 minutes.
3. Serve with garlic sauce.
Blue crab salad (Salad)
Light and healthy dish
Light and healthy dish
1. Remove crab meat from shell and chop.
2. Mix with vegetables and lemon juice.
3. Serve chilled.
2. Mix with vegetables and lemon juice.
3. Serve chilled.
Fried blue crab legs with garlic (Frying)
Spicy and aromatic dish
Spicy and aromatic dish
1. Clean legs and rub with garlic and spices.
2. Fry in pan for 5-7 minutes.
3. Serve hot.
2. Fry in pan for 5-7 minutes.
3. Serve hot.