Just for Fun. . .did you know?

1) The Blue Crab's Latin, or "scientific name" is "Callinectes Sapidus" which -- literally translated -- means "Beautiful,. Savory Swimmer"  It is the only crab to have a Latin reference to is gastronomic qualities in its name.
2) Male and Females Blue Crabs can be told apart very easily.  The male crab's apron (belly flap) is very pointed and resembles the Washington Monument, while the female is rounded and looks more like the Capitol Building. See pic here.
3) The average Blue Crab lives about 3 years.  A crab born in the spring will be about 2.5" long by early winter of the same year.
4) The Chesapeake Bay is world renowned for it crabs, and represents of 50% of the U.S. landings of the blue crab.
5) The Blue Crab can only mate while the females is molting, or shedding her shell.
* Source: Maryland Department of Natural Resources
 

Talk like a waterman. . .

If this is your first time around crabs and commercial watermen, it might seem like a new language to you.  As with most trades, watermen have devised a rather unique, and often colorful way of describing their surroundings.  So you don't sound like a complete landlubber, here are some tips on how to talk like a waterman!  A "Jimmy" is a mature, male crab and a "Sook" is a mature female crab, while an immature female crab is called a "She-Crab".  A "buster" is a crab that is getting ready to shed its shell, and if he is very close to shedding, then he is said to be "rank".  Experienced watermen can tell how close a crab is to shedding by looking at a small transparent spot on the back fin of a crab.  If a waterman needs to really make a point, he'll often do so by using triple negative.  For example, "Hey Jim, that ain't no nice Jimmy there." to which Jim would likely reply, "Nope, I swagger sure ain't he's not."  Much to the befuddlement of those around, this was simply a convoluted way of saying, "Hey Jim, nice crab!."

Always remember, watermen and pirates are different, so things like "Arghhh", and "matey" are never well received!

Nutrition Facts. . .

The Blue Crab is not only good, but good for you!.  An average, large, blue crab only has about 80 calories.  While many people worry about cholesterol and sodium, the blue crab is not unlike many other types of seafood in this regard.  3 oz of crab meat (about 1 crab) only contains 1.5 grams of fat, 85 mg of cholesterol, and 230 mg of sodium, so eat up!. (*Source: USDA Nutrient Database)

Cooking up the "Savory Swimmer"

While there as many opinions on this as there are crabbers and crab aficionados, there is only one "right" way to cook a Chesapeake Bay Blue Crab.  Crabs in the Maryland region are ALWAYS steamed and never boiled.  They are also NEVER cleaned before cooking.  While our Blue Crab counterparts from Maine to Florida (and everywhere in-between) may argue, this is how it's done on the Bay.  To cook a live, Blue Crab, you get a big pot that has a separate steamer section to it.  Fill the bottom broth pot with about 2 inches of beer, water, vinegar, and seasoning.  Layer the crabs in the steamer section, stopping after each layer to cover them in J.O.'s #2 Spice, Old Bay, and Black Pepper, then add another layer repeating the procedure.  When the broth comes to a rapid boil, put the crabs on and seal the lid.  Steam for 25 minutes or until no longer green in color.  The crabs will turn a bright orange when done.  Enjoy with a cold brew or sweet iced tea.  Finish with a slice of Smith Island 10-layer cake.
 
 
A Nice Catch of Blue Crabs on Capt. Chris's Kitchen Stove.  See you boys in 25 minutes!


Time to Eat!