These crabs, often referred to as the Chesapeake blue crab or the Atlantic blue crab, are excellent swimmers, partly because of their fifth set of legs, designed like paddles. With their frequently brilliant blue claws and olive-colored carapace, they are striking to notice (shell). The adult female blue crab has red tips on her claws. The size of females is slightly less than that of males, who may reach seven to eight inches (18 to 20 cm) wide.

Blue crabs could be found in saline lagoons and estuaries south of Uruguay from Nova Scotia through the Gulf of Mexico. The Chesapeake Bay's frigid waters and unique environment offer the best circumstances, supporting the largest crabs, and home to the largest crabs.

Fun Facts:

  • The scientific name of the blue crab, “Callinectes sapidus,” translates to "beautiful, savory swimmer."
  • Blue crabs are referred to as "jimmies" for males and "sooks" for mature females.

Health Benefits of eating Blue Crab

  1. Being a crustacean, blue crab is a low-calorie, low-fat shellfish with white flesh. Its claw flesh only has 87 calories and 1.08g of fat in 13 oz (100g).
  2. Their lean, white flesh is a fantastic source of protein; it contains 18.06 g/100 g (32 percent of the RDI) and is balanced with all the important amino acids.
  3. According to research, consuming seafood may reduce your risk of heart attack, stroke, obesity, and hypertension. Seafood is low in saturated fat and high in "heart-healthy" polyunsaturated fats like omega-3 fatty acids.
  4. The folates, niacin, vitamin B6, thiamin, and riboflavin are all in good amounts in blue crab flesh.
  5. The minerals iron (9 percent RDI), selenium (68 percent RDI), iodine, calcium, zinc (32 percent RDI), potassium, phosphorus (33 percent RDI), and magnesium are all abundant in crabs.
  6. At the base of the food chain, invertebrates like crab concentrate relatively minute levels of toxic heavy metals like mercury. Pregnant women are advised by the Food and Drug Administration (FDA) to consume up to 12 ounces (340 grams) of reduced mercury seafood per week.


To ensure the freshness of your crab, always purchase a live one. Typically, it is prepared by dropping it into hot water. Alternatively, place the live crab in cold water and gradually heat it to boiling.


Keep it in a refrigerator covered with a moist towel.

How do you take the flesh out of a crab?

  1. On a large cutting board, place the crab on its back. Break off the tail flap while keeping the crab firmly with one hand. Unbend and twist the tail to remove it, then discard. Twist the legs and claws.
  2. Use a nutcracker (lobster cracker) to break the claws and legs, then remove the flesh.
  3. Place a large knife between the body and the shell of the crab while standing on its head. To remove the honeycomb body, firmly twist the knife to separate them.
  4. Cut the spongy stomach sac into quarters after removing it.
  5. Scoop out all of the creamy brown flesh from the shell's rear with a spoon.
  6. The yield of crab flesh is roughly 35%.

Recipe 1: Steamed Blue Crabs:

To make Steamed Blue Crab, you will need these ingredients:

  • Live Blue Crams (As per your requirements)
  • Seafood Seasoning - ½ Cup
  • Beer - 3 cups
  • White Vinegar - 2
  • Distilled White Vinegar - 3 cups

Instructions to cook Steamed Blue Crab:

Step 1: In a big stockpot over high heat, mix 1/2 cup seafood seasoning, salt, beer, and vinegar. Vigorous simmer; bring to a boil.

Step 2: Immediately before cooking, carefully turn each crab over and pierce its shell beneath the mouth with a knife.

Step 3: You should arrange the crabs on a screen fitted over the beer mixture. You must keep the crabs above the simmering liquid.

Step 4: Crabs should be steamed for 20 to 30 minutes or until they become brilliant orange and the blue/green hue is completely gone before serving. Top with the final 1/4 cup of seafood seasoning.

With you ordering your delicacies from Chennai Meats, you not ensure one or two but numerous benefits for yourself.

  1. The meat we provide is 100% chemical-free and with no added preservatives.
  2. You don't have to wait for ages for your meat to be delivered; you will receive them by 8:00 am -11:00 am. Great? Isn't it?
  3. You don't have to worry about leakage or spill from Chennai Meat packages.
  4. Every product is stored in our cold storage until your doorstep ensuring freshness and utmost hygiene.
  5. You can store the fish as it is for the next day in deep freezing without any fear of spoiling it.
  6. You can file your complaint 24*7 on our helpline number. We will always be happy to help.
  7. Fresh and new fish from Rameshwaram, Kasimedu (we are catching the fish from PiperBoat) are waiting for you.
  8. All prices are inclusive of cleaning, degutting, and cutting. All seafood will be weighed before gutting and cutting.
  9. Chennai Meats provides you with the best rates in the market. (In your budget) With special discounts almost every day.

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