[Sca-cooks] period crab recipes

[Terry Decker]

The Blue Swimmer Crab (Portunis pelagicus) and the Chesapeake Bay Blue Crab 
(Callinectes sapidus) are both members of the Portunidae (swimming crab 
family).  They should be very similar culinarily, although there might be 
subtle differences in texture or flavor.  The chief difference appears to be 
that the Blue Swimmer is served as a hardshell crab, while the Chesapeake 
Blue is most often served as softshell.

The Chesapeake Blue has a period of 2 to 3 days after molting before its 
carapace hardens.  "Softshell" is a reference to this unhardened carapace. 
I don't know if the Blue Swimmer has a similar softshell period.

Bear

> Thanks for sending this.  Out of curiousity...how well would the
> Chesapeake Bay Blue Crab fit into this category.  I have no idea what
> the scientific name is, but it's primo for making things like crab
> cakes, crab soup and she-crab soup, all very famous in this area.
>
> Kiri