Preparing Crab for Memorial Day

While sipping on an icy drink this Memorial Day, be nibbling on a cold crab platter. Take advantage of the vast varieties of crab available online and put together this decadent appetizer. Plus, crab is high in protein and low in fat and calories. Many online companies sell pre-cooked crabs and crab meat. It’s easy to put together and stunning to look at.

While there are many types of crabs out there, the following are some suggestions: Peekytoe crab meat, Alaskan King crab legs, Stone crab claws, Dungeness and Blue crabs.

Peekytoe crab comes from Maine. Prior to 1997 it was called rock, sand or mud crabs. Not very appetizing, eh? They would get caught in lobster traps and were considered a nuisance, not a delicacy. The meat was only enjoyed by locals. Due to an unintentional marketing scheme, they were renamed “Peekytoe” (what they are called by locals) and their popularity snowballed. They are valued by top chefs around the country for the pink meat and sweet, tantalizing flavor.

Alaskan King crab season is a short one (two to four weeks). Because of this, fishermen work hours on end without rest. They deal with heavy machinery and extreme conditions. It is quite possibly the most dangerous job in the world. The crabs can grow up to 6 feet across. A majority of the meat is found in the legs rather than the claws. They are prized for their lobster-like texture and sweet, briny flavor.

Florida Stone crabs have a unique quality. They are able to lose their claws to escape predators and small spaces and grow new ones. Great news for crab lovers! Enjoy the succulent meat without harming a crab. Fishermen remove a claw and return the crabs to the ocean where it will grow a new claw within a year.

Blue crabs are the signature crustacean of the Chesapeake Bay area. During their life span they undergo a molting process whereby they shed their hard shells and are left temporarily with a soft shell. If caught at this time they are usually pan-fried and eaten whole. If caught once the shell has hardened they are typically boiled or steamed.

Why stop at just crabs? Shrimp, lobster tails and crawfish would be perfect additions to your platter.

Line your platter with a bed of greens, like baby mesculan or Bibb lettuce. Garnish with several types of herbs that pair well with seafood, like dill, tarragon, parsley, chervil, chives or stalks of celery. Don’t forget the lemon wedges-they are both decorative and functional. Because crab has such a delicate flavor it is best served simply with traditional cocktail and tartar sauces or Thousand Island dressing (your favorite recipe or store bought).

Looking to try something new? Provide a bottle of hot sauce for those who like it spicy. Flavor some mayonnaise or sour cream with fresh squeezed lemon juice, minced garlic or a few dashes of hot sauce and ground coriander to suit your taste.

It’s that easy and Viola! You have a dramatic, attention-grabbing edible center piece for you Memorial Day BBQ!

Try our new crab recipies:

Hot Crab Dip

Crab Salad

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