Blue crabs are crustaceans belonging to the crab family, and are especially abundant in the West Sea. Because of its excellent taste and nutrition, it is also called the energy supplement of the sea. Recently, a lot of blue crabs have been produced in Italy, which is said to be a problem, but I think we will be able to import them soon. So, since the price will be cheaper, I think I will be able to eat a lot.
There are male and female crabs depending on the season. In spring, female crabs are the most delicious and meaty. Fall is when male crabs become plump and delicious. Blue crabs are rich in nutrients and have a good filling. They have a firm texture and a delicious, savory taste.
Blue crabs are prohibited from July to August, so be careful during those times. The crab season is from April to June for female crabs and from September to November for male crabs. Crab has the effect of relieving chest congestion. It is also effective in reducing hot flashes in women and menopausal symptoms. Crab is also used as an external medicine because it has the effect of improving joint health and quickly recovering damaged tissues. And it has been found that crabs are rich in protein, amino acids, and taurine, which help relieve fatigue, improve blood vessel health, and prevent dementia.
However, if you have a cold body, you should be careful when consuming blue crab as it can cause diarrhea. There are several ways to choose good blue crabs. Fresh blue crabs are full of meat and have a good taste, so you should choose ones that have a heavy feel. The skin should be white, firm and shiny, and it should not have a fishy smell, and the belly should be firm and elastic when pressed with your hand. It is also good that there are no scratches on the belly and that the pointed carapace is not black.
When cleaning crabs, use a brush to thoroughly clean the belly, body, and between the legs, and then tear off the belly of the crab. You have to hold both legs, peel off the shell, and remove the gizzard. You should also remove the brown gills on both sides of the body, cut off the ends of the mouth and legs with scissors, and cut the body into 2-4 pieces of easy-to-eat size. After cleaning, clean the peel, wash it under running water, pack it in an appropriate amount for easy cooking, put it in a small pack, wrap it with plastic wrap, and store it in the freezer.
