However, they are also excellent in soups, soups, shrimp stew, casseroles, and other wonderful dishes. crab clusters can be battered and fried whole, and crabs and shrimp stew are amazing on the grill, too. Crabs are rich in protein and are also a good source of niacin, vitamin selenium, iron, zinc, calcium, potassium, phosphorous, and magnesium. Crab meat is very low in saturated fat, but it is high in cholesterol. With all the varieties of crab on the market, it is sometimes difficult to know exactly what to buy.

Which variety is the best? Below is some information that might help! Crab meat is one of the most succulent and delicious types of meat. In fact, it’s near the top of my list, and I’ve spent years trapping and cooking shell less creatures! I also came up with some great crab recipes. Many of us in the south, who live near the coast, make cooking and eating crabs a ritual at some of our southern food parties. We often meet to boil crabs and crab roasts every time someone comes back from the beach with a cooler full of jimmies and sooks: “crab talks” for male and female blue crabs. 

That means about a pound of crab for every diner. For true crab lovers or a truly decadent party, double that amount. Whether you’re entertaining friends and family, cooking a romantic seafood dinner for a special occasion, or just indulging yourself, there are a few things you should know when planning to serve crab. First, it is a messy business! You’ll need to provide kitchen scissors (to split the shells, if they’re not already pre-split), crab biscuits, and small forks and picks to remove hard-to-reach meat stuff.