The Ultimate Guide to Buying Crab: Target This Spot for Sweet, Firm, and Fresh Meat

What Type of Crab Should You Buy?

– Typically, the three most common types of crab found in seafood markets are the green crab, the red crab, and the three-spot crab, also known as the sand crab. Of these varieties, the green crab is renowned for its firm, sweet, and flavorful meat, followed by the red crab, while the sand crab tends to have softer, less tasty meat.

– The green crab is characterized by its deep green shell, adorned with white stripes or spots.

Meat or Roe: Which Crab to Choose?

– Determining whether a crab is meatier or has more roe depends on its gender. Male crabs tend to have more meat, while female crabs will have a higher proportion of roe. Your choice between the two will depend on your personal preference and culinary needs.

Best Time to Buy Crabs

According to experienced fishermen, the best time to purchase crabs is influenced by the lunar cycle. The end or beginning of a month is ideal, as crabs tend to be plumper and meatier during these periods.

Mid-month is best avoided, as crabs are in the process of shedding their shells and will have less meat, affecting their taste and texture.

Opt for moderately sized crabs, as larger ones do not necessarily equate to more meat. Choose crabs that feel heavy for their size, as this indicates a good amount of meat.

Select only the firmest crabs; a sure sign of freshness is when the crab’s underside (near the paddles) does not indent when pressed with your thumb.

If you prefer meatier crabs, choose males—press near the underside, and if it doesn’t indent, it’s a good meat-filled crab. For roe, select females; they have a yellowish hue, and their legs feel firm when squeezed.

Male crabs have smaller abdominal flaps (the triangular section under the body) compared to females, which have larger ones.

How to Spot Crabs with Plenty of Meat and Firm Texture

– Gently press on the crab’s chest, avoiding the abdominal flaps. If your finger sinks in, the crab is not at its freshest, and the meat may be soft and mushy. However, if the chest feels firm and slightly hard, you can be assured the crab is meaty and relatively fresh.

– Examine the abdominal flaps; if they are tightly closed against the body, it suggests the crab hasn’t reproduced much, resulting in firmer and sweeter meat.

– Avoid overly large crabs, as size doesn’t guarantee meatiness. Opt for crabs that feel comfortable in your hand, with a weight that matches their size—these are the ones that will deliver on sweetness, firmness, and meatiness.

– When possible, buy live crabs kept in oxygenated water. Look for active leg movement and sharp spines, indicating their vitality.

According to Khoevadep