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Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all ...
Crab meat or crab marrow is the meat found within a crab, or more specifically in the leg of a crab. It is used in many cuisines around the world for its soft, delicate and sweet flavor. Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Brown crab (Cancer pagurus), blue crabs ...
Chionoecetes is a genus of crabs that live in the northern Pacific and Atlantic Oceans. [1][2] Common names for crabs in this genus include "queen crab" (in Canada) and "spider crab". The generic name Chionoecetes means snow (χιών, chion) inhabitant (οἰκητης, oiketes); [3] opilio means shepherd, and C. opilio is the primary species ...
Molts and shells from snow crab sit on a table in June at the Alaska Fisheries Science Center in Kodiak, Alaska. - Joshua A. Bickel/AP
Between 2018 and 2021, there was an unexpected 92% decline in snow crab abundance, or about 10 billion crabs. The crabs had been plentiful in the years prior, puzzling scientists and crabbers alike.
Alaskan king crab or snow crab legs are usually simply boiled and served with garlic or lemon butter. Sushi with crab meat and eggs For the British dish dressed crab , the crab meat is extracted and placed inside the hard shell.
Yeongdeok snow crab is eaten by breaking and removing the leg meat with the mouth or by using a crab fork. Next, the body is cracked open, the gills are removed, and the meat is placed in the crab shell and mixed well with the insides and the juice.
Reviewer rave: "They pre-cracked the crab, so we didn't cut ourselves on the prickly shells. Giant chunks of delicious meat came out, full of flavor. ... The snow crab legs were sweet and steamed ...
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