Blue Crabs

Blue Crabs For Eating

It Aint Easy

From Crab Cakes to Crab Chips

The blue crab is easily recognized becauseThe Lakers 90 of its blue-tinted claws. However, the body is actually a mottled brown. Female blue crabs are known for their red highlights on the pincers’ tips.
Go back one wordBut blue crabs didn’t get the recognition because of their color. Rather, they are most known as a food ingredient.

Flavor and Recipes

Blue crabs are best known for their sweet, delicate, and tender meat. This is why they remain as one of the most harvested crustaceans in the world. Chips are one of the most popular and known as a Maryland tradition with its savory Chesapeake Bay Crab Seasoning.There’s also the Maryland-style crab cakes. These savory cakes are a household name in the state – making use of quality blue crabs as the main ingredients. Apart from these, you can find crab dips, spring rolls, steamed blue crabs, and even a crab hot dog.Every part of the blue crab is used and treasured because of its delicious taste. That’s why the demand continues to rise. However, the supply may not last long.

The Fall of Blue Crab Industry

If there’s any place in the world that is best known for the blue crab industry, it would be Maryland. Harvesting these creatures have been an important part of their culture and economy. However, the industry in the state has been a little down for the past years. The blue crab population is dwindling and it has taken a toll on the livelihoods of Chesapeake workers.With the problem at hand, Maryland has decided to create a program that will help save the population of blue crabs and to help watermen and crab processors. It also keeps the market prices stable.

Conclusion

As a part of the tradition, it’s often hard to just give something up. For Maryland citizens, blue crabs won’t stop being a part of their everyday lives – until there are no crabs. The blue crab industry might be suffering now, but hopefully, the programs will be able to minimize the damage and let the blue crabs take a breather.

By Danielle Anne Suleik


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