But for many, sitting around the table picking apart crab shells is part of a communal tradition, the time spent languishing over crabs and conversation not to be rushed. While local restaurants may have perfected the deviled crab, steamed and boiled blue crabs are a meal best enjoyed at home, in the company of others - maybe over some newspaper, next to a corn cob and a snappy sausage link.īlue crab gets a tough rap for being overly labor intensive - too cumbersome a task with not enough of a reward. Possession of more than 2 claws per body. You can distinguish mature males from females. Minimum Shell Width: (spike tip to spike tip) 5 hard shell crabs 3 soft shell crabs Prohibited Possession of uncooked blue crab meat without the body shell attached. Blue crabs have two large claws, three pairs of thin walking legs, and one pair of paddle-like swimming legs. Bait your traps with the most oily, smelly fish heads or chicken necks you can find. When crabbing, though, help lead them to their meals. The shell is about 2.5 times as wide as it is long. Blue crabs are scavengers and will eat most anything in their natural habitat, from sea worms to small fish, mollusks, decaying fish and even smaller crabs. "If they’re from Florida, Louisiana or anywhere in the South, they’re going to want it boiled.” Blue crabs have a hard upper shell, typically brownish green in color, that narrows into a sharp spine on each side, and a white abdomen. A license is not required for anyone using hand lines or dip nets. This crab has a characteristic sharp spine projecting outward. However, licenses are required for anyone who uses a trotline, collapsible crab traps, net rings, seines, or eel pots. Description Blue crabs belong to the family of swimming crabs that also includes the lady crab. “If they’re from the North, chances are they want it steamed," he says. Fishing for blue crab can be done in a variety of ways, with or without a license depending on the equipment and location. The cooking method they choose varies, but is largely regional, Benjamin says. His business operates as both a market and takeout restaurant, but many customers opt to take the fresh, live crabs and cook them at home. CJ Hnilica, manager of Key West Seafood Company, Gulfport, picks apart blue crab meat at the store, Wednesday, October 2, 2019. Blue crabs, with their bright blue claws, are best enjoyed in season and thankfully thats a good portion of the year Chesapeake crabbing season begins April 1.
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