Yep... blueish green actually. And living on the Chesapeake Bay, how can anyone not know about blue crabs?
Blue crabs. That sounds crazy. Is the taste different than a regular crab (well, the kind you'd get anywhere else.)
Before I was veggo I ate blue crab, it was yummy!!!!!! you have to boil them till theyre red though to eat them
I had them for the first time this summer, and was pleaseantly surprised, 'cause I'm usually not a fan of seafood besides fish. It's very labor-intensive though.
yes = the only drawback is the ones i ate in the tropical area dont have much meat in them "you need lots of them" but taste wise they are great "fresh that is not pre frozen ones"
when i was a kid we used to go up to maryland to see my granparents.. me an granpa would get up early an go set a string of traps,, hang out all day then real them in an bringem home.. grnma would boilem up an all the grownups would sit around an eat an get drunk.. id get 1 beer to nurse (on account they felt it was the only way to eat them)an all the crab i could scarf down.. aint had a mess of blue crab in over 25 years,, but man i still remember..
yes blues come whole,, but all but one lil spot is edible,, an ya cant miss it,, its quite the icky place on the inside..
only the legs and claws have anything worth eating you need a bucket full and lots of patients . but well worth it .
I havent had them since I was a kid w/ my folks crabbin in Annapolis Md.They werent the only ones we would catch , but they are particularly good! And Yeah, my folks gave us beer to have w/ it too! And the leftovers would be turned into home made crab cakes! YUM! Thanks for the reminder of pleasant memories! LoveLights A Shinin*
Soft-shell crabs should be purchased the day you plan to cook and eat them. You should see some movement in the flippers, a sign that they're still alive. Ask your fishmonger to pick out the softest crabs of the bunch and clean them (the shells begin to harden and become leathery about 4 days after molting). Soft-shells are best marinated in buttermilk, coated with flour or cornmeal, and fried. www.seafoodchoices.com Use scissors to snip off the "face" of the crab. Lift up the sides of the top shell and pull out the feathery gills.Turn the crab over and pull off the apron, which lifts up like a tab.