Crabs

Six kinds of crabs are important in commercial kitchens.

1. Alaskan king crab.

Largest of the crabs, weighing from 6 to 20 lb (2.7 to 9 kg).The meat can be removed in large chunks, making it especially attractive to serve in restaurants. It is expensive.

2. Alaskan snow crab.

Smaller than the king crab. Often used as a less expensive substitute.

3. Dungeness crab.

Another West Coast crab, weighing 1^2 to 4 lb (0.7 to 1.8 kg).The meat is very sweet.

Small crab from the East Coast,weighing about 5 oz (150 g). Most frozen crabmeat is from blue crabs.

5. Soft-shell crab.

Actually a molting blue crab, harvested before the new shell has hardened. It is sauteed or fried and eaten shell and all; only the gills and head are removed.

Alaskan king crab legs Alaskan snow crab legs

Soft-shell crabs must be cleaned before being cooked.The procedure is shown in Figure 14.15.

6. Stone crab.

Popular in the Southeast. Only the claws are eaten.

Was this article helpful?

0 0
Gluten Free Living Secrets

Gluten Free Living Secrets

Are you sick and tired of trying every weight loss program out there and failing to see results? Or are you frustrated with not feeling as energetic as you used to despite what you eat? Perhaps you always seem to have a bit of a

Get My Free Ebook


Post a comment