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Dungeness crab ready to eat at Fisherman's Wharf, San Francisco. The Dungeness crab is considered a delicacy in the United States and Canada. [13] [14] Long before the area was settled by Europeans, Indigenous peoples throughout the crustacean's range had the crab as a traditional part of their diet and harvested them every year at low tide. [15]
The crabs were lifted off the boat and weighed: 855 pounds of fresh crab meat to be transformed into sauteed crab cakes, a Louie salad or thrown into some cioppino. Gross earnings: $6,200.
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The graceful rock crab or slender crab, Metacarcinus gracilis (the naming convention recognized by WoRMS) or Cancer gracilis (the naming convention recognized by ITIS), is one of two members of the genus Metacarcinus, with white tipped chelae (claws). The second crab in the genus to have white tipped claws is M. magister (Dungeness crab). [2]
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
The start of the commercial Dungeness crab season in California has been delayed for the seventh year in a row to protect humpback whales from becoming entangled in trap and buoy lines.
Some species provide important food sources for various vertebrates. [1] A number of freshwater crabs (for example species from the genus Nanhaipotamon) are secondary hosts of flukes in the genus Paragonimus, which causes paragonimiasis in humans. [4] The majority of species are narrow endemics, occurring in only a small geographical area.
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