Crab is not high in mercury like some other fish.
When compared to other fish crab is actually low in mercury.
To eat a crab you start by pulling off the crabs legs and then peel the crab using the directions below.
To peel a crab follow the directions below.
1) Remove the claws from the crab and set them aside.
2) Remove the crab’s back shell and discard it.
3) Remove the gills from each side of the crab and discard them.
4) Use the blade of the knife to scrape or remove the viscera from the center of the core.
5) From each side, cut off the walking and swimmer legs and discard them.
6) Remove the mouthparts and discard them.
7) While grasping the core firmly, make a horizontal cut across half of the body.
It is important to make this cut deeply enough to expose the meat-bearing chambers of the crab.
8) Remove the severed top and set it aside for later picking. Repeat this cut on the other side of the crab.
9) Use the blade of the knife to gently pry loose the large piece of meat from each side of the rear of the core. These pieces are jumbo lumps.
10) Use the blade of the knife and a thumb to grasp and remove the meat from the other chambers of the core. These pieces are lump meat.
11) The completely picked core should look like this, with four empty chambers on each side.
12) Use the knife blade and thumb to tease the small pieces of meat from the tops that were removed from the core earlier. This produces small pieces of lump meat.
13) Use the heavy handle of the knife blade to crack the shell of the claw immediately behind the pincer joint.
14) When the shell cracks, free the claw meat by pulling the two halves of the pincer apart.
15) Carefully break off the non-movable portion of the claw. This produces a claw finger or cocktail claw.
16) Use the heavy handle of the knife to crack the shell of the arm just below the joint.
17) The blade of the knife may be used to extract the meat from the arm. This is claw meat.
To eat crab claws lay your knife, sharp side down, on the middle of the red side of the claw.
Then use the crab mallet to gently hit the knife, until the knife is halfway through the claw.
Finally, pivot the knife to the side as this will open the claw and make it easier to eat.
Imitation crab is made of surimi.
The surimi that imitation crab is made of is basically a paste that is made out of finely shredded or pulverized fish.
After the fish is minced, it is then heated and pressed into shapes that resemble meat from a crab leg.
The resulting imitation crab looks similar to the original crab in its coloring and texture.
One of the best tasting real crabs is King Crab.
The price for a live King Crab ranges from $675.00 to as much as $1,200.00
Off-season king crab legs cost hovers around $30.00 per pound, while in-season prices, usually running about late February to mid- or late-March once the catch has ended, can sometimes get as low as $10.00 per pound while the product lasts.
King Crab is so good and delicious because of the meat and fats in the King Crab.
The body of the King crab often offers little meat, however, the legs are packed full of vitamins and minerals, and rich in Omega 3 fats.
King Crabs are unique not only because of how large they are and how delicious their meat tastes, but also because they only have six legs!
You can farm King Crab.
Most crabs you buy to eat are actually farmed including King Crabs.
You can also eat coconut crab.
The coconut crab is edible and also a delicacy in the pacific Islands.
The coconut crab is eaten by the Pacific islanders, and is considered a delicacy and an aphrodisiac, with a taste similar to lobster and crab meat.
The most prized parts are the eggs inside the female coconut crab and the fat in the abdomen.
You can eat crab guts but it's not advisable to eat crab guts because of the domoic acid levels in the crab guts.
Health officials say crab meat is safe, but urge people not to eat the guts of the crab where there could be slight traces of domoic acid.
The green stuff in crab legs is called Tomalley.
The hepatopancreas of a crab is also called tomalley, or crab "fat";
in crabs the tomalley is yellow or yellow-green in color.
Some crabs do have lungs.
The land crabs typically have lungs while others usually have gills.
Land crabs have a dual circulation via either lungs or gills and shunting between the two may depend on respiratory media or exercise state.
Aquatic crabs exchange salt and ammonia with water via the gills but in land crabs this is not possible.
There's actually no poisonous crabs although they may be poisonous to other sea creatures but not to humans.
If a crab were to bite you they would only hurt you with a wound and not kill you with venom.
There's no such thing as a venomous crab or lobster, prawn or shrimp.
There are some 70,000 species of crustaceans and, until recently, it seemed that all of them were venom-free.
Others noticed them eating other crustaceans in the wild.
Also crab lungs are not poisonous either but they are not digestible and not very tasty though so it's best to throw out the crab lungs.
An old wives' tale says crab lungs are toxic, but they're actually just not digestible and taste terrible.
Now scrape out the gooey stuff in the center of the crab's body's two equal solid parts.
The greenish stuff is the liver, called the tomalley.
You can eat it and many love this part of the crab.
The meat of the blue crab is considered by many to be the sweetest and best tasting of all crabs.
Soft-shell crabs are blue crabs that have shed their old shell to form a new one.
During this process, the crabs are without their hard covering for only a few days, and they're only truly soft-shells for a few hours.