So, how can we tell the difference between male and female crabs? And which one has the tastier meat?
Tips to Distinguish Between Male and Female Crabs
The Crab’s Shell
Male crabs tend to have more meat, but female crabs have richer roe (coral). Illustration
The shell of a female crab will be wider than that of a male crab. If the male crab’s shell has an oval, elongated shape, the female’s shell will be slightly broader.
To choose a female crab that is tasty and full of roe and eggs, gently press on its shell with your finger. If the shell is resilient and bounces back, the crab likely has a good amount of roe and eggs, and its meat will be delicious, fragrant, and chewy. However, if the shell feels spongy and yields easily to your touch, the crab likely has little meat, black gills, and scarce roe; it may even be dead.
The Crab’s Claws
Pay attention to the middle part of the claws. For male crabs, this area will have a darker color, indicating a higher meat content. Conversely, if the claws are lighter in color, it suggests a female crab, and if the shell is covered in green algae, avoid it, as these crabs tend to have very little meat and are not as tasty.
The Crab’s Apron (Abdomen)
Male crabs have a small, triangular apron that tapers at the back. Female crabs have a larger, broader, oval-shaped apron, which is flat and ivory-colored. Illustration
This is the easiest way to tell the sex of a crab. The apron of a male crab is narrow and triangular, while the female’s apron is oval-shaped and much wider, sometimes filled with eggs during the breeding season.
Which Crab is the Tastiest?
Before delving into the secrets of choosing the best crab, let’s familiarize ourselves with the common types of crabs available:
Sea Crab: The most popular choice, sea crabs come in various sizes and prices. The tastiest sea crabs have thick, sturdy shells with a reddish-brown color. Their roe is rich and creamy, and their meat is firm and sweet.
Ca Mau Crab: Renowned for its delicious, hearty flavor, the Ca Mau crab is highly regarded for its quality. These crabs are large, with dark-colored shells, abundant roe, and sweet, firm meat.
Roe Crab: Prized for their rich and creamy roe, roe crabs are a favorite among food enthusiasts. They are usually smaller than sea crabs, with brownish-yellow shells and orange-red roe.
Young Crab: This smaller, more affordable crab is often used for making soup, salad, or simmered dishes.
Tips for Choosing the Best Crab
Examine the Crab’s Appearance: A good crab will have a thick, sturdy shell with bright, vibrant colors and no cracks or breaks. Its claws should be full and meaty, without any signs of breakage.
Check the Apron: The apron (abdomen) of a tasty crab will be plump and meaty, without any indentations or sunken areas.
Look at the Crab’s Eyes: Fresh crabs will have shiny, black, and lively eyes. If the eyes are cloudy or dull, the crab may be stale or dead.
Weigh the Crab: A good crab will have a balanced ratio of shell to meat. Choose a crab that feels heavy for its size.
Seasonal Considerations: Different crab species have their peak seasons. For example, sea crabs are at their best during the shedding season (around September to November), while roe crabs are tastiest during their breeding season (approximately April to June).
Tips for Storing Crabs
Store crabs in the refrigerator at a temperature of 0 – 4°C (32°F – 39°F).
Wrap crabs in damp newspaper or a damp cloth to keep them fresh.
Crabs can be stored in the refrigerator for 2-3 days.
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