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can i eat all kind of crabs?


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#16 Reed422

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Posted April 07 2010 - 8:40 AM

Reed - took awhile to actually find this, but:

"Recreational crabbing requires no license if you use a net or handline trap. Commercial type traps left unattended for any length of time require a Recreational Lobster permit."

(This is in Massachusetts.)


Thanks for the info! So I steam or boil these crabs and then what meat should i be picking? Any way I should clean them?



#17 Steve in Mass

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Posted April 07 2010 - 8:51 AM

Like blue claws, I steam the rock crabs in 50/50 white vinegar/water with some Old Bay and pickling spices throw in.



And like blue claws, meat is mostly in the claws and in each half of the body, although their legs are a bit more meaty than blue claws.



Pretty much like with any crab, steam them, rip off the claws, tear off the "apron" and top shell, toss all the stuff in the body cavity (although with blue crabs I eat the "mustard"), crack the body in half, and start pickin'.


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#18 Reed422

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Posted April 07 2010 - 9:12 AM

Like blue claws, I steam the rock crabs in 50/50 white vinegar/water with some Old Bay and pickling spices throw in.

And like blue claws, meat is mostly in the claws and in each half of the body, although their legs are a bit more meaty than blue claws.

Pretty much like with any crab, steam them, rip off the claws, tear off the "apron" and top shell, toss all the stuff in the body cavity (although with blue crabs I eat the "mustard"), crack the body in half, and start pickin'.


How long can the meat be kept in the fridge and freezer.



#19 Steve in Mass

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Posted April 07 2010 - 10:02 AM

Have never frozen crab meat, so can't comment on that.



Unpicked crabs are good for about a day or two, picked crab meat maybe 4 days, have stretched it to 5 at times.


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#20 dogboy

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Posted April 07 2010 - 11:02 AM

i agree with 5 days tops

it is best eaten fresh

you can buy decent pastuerized crab meat at bj's and costco

not worth freezing imo

anyway, by the time you get enough to eat, your hungry, tired of picking, and out of crabs



#21 ScottO

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Posted April 07 2010 - 11:11 AM

Do you get blue crabs in cape cod? The sound area? Going up for a week this summer. Scott


 

 


#22 dogboy

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Posted April 07 2010 - 12:53 PM

Do you get blue crabs in cape cod? The sound area? Going up for a week this summer. Scott



not every year it seems, although some big adults usually overwinter in the mud banks

i got them out of the swan river in august in the early 60's, but if i remember correctly some summers they never showed

i do remember big numbers of them coming in with the flood tide when i was about to enter the fourth grade

we would spear up a pot of them and then go back and cook em up


farther upstream, many years later, we were standing on a bridge throwing little crankbaits in mid to late october- the biggest blue crab i have ever seen glommed onto by buddy's lure with its pincer and hung on for the ride back in

we ate it- it was "concentrated" in flavor and tasted a bit off

i think they are mainly migratory, and it is early

i wonder if they come up from long island sound, actually- but i could be way off- maye they hang out in the deeper water when it's cold out



#23 Steve in Mass

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Posted April 07 2010 - 1:09 PM

Crabman could better answer the question, but I don't think blues are "migratory"......they just go in the bays and rivers and bury themselves in the mud for the winter.



South coast of Masachusetts is about the northern end of their range, so any on the Cape (and yes, they get them there) are gonna be southwest of Chatham.....and probably not until mid to late July in any numbers.


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#24 GeoGreco

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Posted April 09 2010 - 12:53 PM

I guess i'm spoiled here in NJ. I usually catch 1/2 to full bushel of blue claws each time i go. I crab mostly in the tidal creeks and rivers and the access to them is zero unless you have a boat.
The first photo is a nice fluke i caught along with some crabs which i stuffed the fluke with. The next is a full sink full of cooked crabs cooling waiting to be cleaned.The third is a bushel of crabs from the navasink last year.And the 4th is me with 2 nice blue claws. And the 5th one is a shot of a crab hanging on for dear life heading for the pot.






#25 Fly By Nite

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Posted April 09 2010 - 1:05 PM

Do you get blue crabs in cape cod? The sound area? Going up for a week this summer. Scott


I think the blues are pretty rare in the northern parts of NE...up there people eat the big ROck crabs...you may hear the term Jonah crab also..i'm not sure if a rock crab IS a Jonah or they could be a sister species...When i see a monster rock crab i call it a Jonah...i dunno...

Once you get to the mid Atlantic the blue claw is what you'll find at the markets. You may be able to find the huge Jonah claws in some places but the blues are king and you can most always find them live. We also have rock crabs in the mid Atlantic and they are worth a lot more as bait rather than for human consumption....the draggers will save them in the autumn and winter months to be sold as bait.



#26 Steve in Mass

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Posted April 09 2010 - 1:58 PM

up there people eat the big ROck crabs...you may hear the term Jonah crab also..i'm not sure if a rock crab IS a Jonah or they could be a sister species...When i see a monster rock crab i call it a Jonah...i dunno...





They are similar and are close cousins



Red Rock Crab:













Jonah:









Best way to tell is the claw......This is a Jonah crab claw. notice the pronounced black tips,





Which can easily be confused with southern stone crab claws, which are something entirely different, and are southern crabs that only the claws are harvested:






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#27 Reed422

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Posted April 09 2010 - 2:22 PM

the red crab aka bait stealer



#28 WestPortMafia

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Posted April 13 2010 - 2:51 PM

How long can the meat be kept in the fridge and freezer.


I know when I buy Alaskan legs from a few different places they are always frozen. So I'm sure they would be just fine in you freeze them.



#29 Plug

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Posted April 13 2010 - 3:43 PM

Have never frozen crab meat, so can't comment on that.


Blue claw crab meat freezes pretty good. Like any other fish it is important to get as much air out of the bag as possible. It's not like fresh, but what frozen seafood is?

It will get stronger with age. The longer it is frozen the "fishier" it tastes. We try to eat it by Christmas. Having said that I've made crab cakes from year old crab meat and they've been ok. Not the delicate, sweet flavor of a crab caught that morning but better than the Asian stuff in groceries. We usually match the dish to the age of the meat. First 3 months - crab cakes, next 3 months - crab imperial or dips/sauces, older than that - soup.

None of it gets thrown out, if I take the time to pick it, I'm eating it.

anyway, by the time you get enough to eat, your hungry, tired of picking, and out of crabs


If you know the technique picking can go pretty fast. Thing is most people don't know how to pick a crab, even down here. One of the most common errors is they break the legs off before picking the meat out of the chambers. When you break the legs off the meat stays attached to the "knuckle" that's left on the crab and doesn't pick out cleanly. You take a sharp knife and cut the legs off just INSIDE the perimeter of the main shell. This frees the meat up. (severs the tendons/connecting tissues I suppose) The meat comes out of the chambers with a minimum of digging which makes the process faster and decreases the amount of shell in the meat.


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#30 Steve in Mass

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Posted April 13 2010 - 3:49 PM



If you know the technique picking can go pretty fast. Thing is most people don't know how to pick a crab, even down here. One of the most common errors is they break the legs off before picking the meat out of the chambers. When you break the legs off the meat stays attached to the "knuckle" that's left on the crab and doesn't pick out cleanly. You take a sharp knife and cut the legs off just INSIDE the perimeter of the main shell. This frees the meat up. (severs the tendons/connecting tissues I suppose) The meat comes out of the chambers with a minimum of digging which makes the process faster and decreases the amount of shell in the meat.



Yep, over the years, have learned that the hard way.......


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