Crab lungs, also known as “dead man’s fingers,” are not edible because they are hard to digest, can hold toxins, and could be contaminated with bacteria. Other parts to avoid include the shell, gills, and stomach. Focusing on the meat from claws, legs, and body ensures a safe and enjoyable crab feast.
Crabs are a culinary delicacy, cherished around the globe for their delicate and flavorful meat. Because they are so expensive and because it takes work to crack and pick through their shells, it’s understandable that seafood fans want to enjoy every last bit of this prized fish. But there is an important thing to keep in mind when trying to get the most out of each crab: not all of its parts should be eaten. In particular, you should never touch the lungs of crabs, which are sometimes called “dead man’s fingers.”
Crabs are cherished for their succulent, sweet meat. From crab cakes to steaming piles of Dungeness crab legs, crustacean fans savor every bite of these delicious critters. But when cracking into a freshly steamed crab, some folks may eye that spongy mass of orange-hued tendrils inside the shell and wonder – can you eat crab gills?
This questionable culinary practice does occur in some regions. However, most chefs and food safety experts advise against eating crab gills. Here’s a deep dive into the reasons why crab gills cause controversy on the dinner table.
What are Crab Gills?
Before examining the edibility question, it helps to understand exactly what crab gills are. Crustaceans like crabs breathe underwater through specialized respiratory organs called gills. Oxygen from the surrounding water passes over the gills, allowing oxygen absorption.
In crabs, the gills are feather-like structures found inside the top shell. Attached to the underside of the carapace, these fragile orange fingers filter oxygen for the crab.
Crab gills are not like the muscular flesh we associate with edible crab meat. Rather, they have a spongy, soft texture not unlike lungs.
Minimal Flavor Impact
One argument against eating crab gills holds that they impart minimal flavor. The prized sweet taste of crabs comes from the white muscle meat in the body and claws. The gills themselves lend no flavor, instead soaking up briny seawater
Chefs aiming to highlight the glorious taste of fresh crab meat often see the gills as contaminating the flavor. They advise removal prior to cooking.
However, some cultures do believe crab gills offer a unique taste profile Flavor impressions remain somewhat subjective
Risk of Contaminants
The biggest case against consuming gills focuses on health concerns. As the crab’s filtration system, gills can accumulate ocean-borne contaminants. Toxins, heavy metals, and industrial pollutants prevalent in some waters concentrate in the gills.
Even in cleaner waters, gills get exposed to microbes. Bacteria, viruses, and parasites that inhabit crabs in their ecosystem may reside in the gills.
Cooking thoroughly kills most microbes. However, some holdouts can still pose food poisoning risks if ingested. For vulnerable groups like children and pregnant women, avoiding gills prevents exposing them to foodborne pathogens.
Textural Turnoff
Assuming no toxins or bacteria are present, the rubbery, squishy texture still deters most people from eating crab gills Americans in particular favor crispy, meaty textures versus chewy organ meats
The gills’ softness elicits comparisons to lungs or guts – organs we instinctively reject as inedible. For texture alone, many recoil from the notion of consuming crab gills.
However, traditional cuisines from Asia to South America incorporate variety meats like gizzards, tripe, and offal. Within certain food cultures, unusual textures and organ meats are relished.
Regional Practices Vary
Attitudes towards eating crab gills vary dramatically by region. Certain cultures embrace them as delicacies, while others forbid consumption. Here are a few regional practices:
-
Taboo in the USA – considered unsafe and unappetizing
-
Delicacy in Japan & China – fried or fermented gills eaten as specialties
-
Part of Khmer cuisine in Cambodia – incorporated into dipping sauces
-
Traditionally eaten by Native Americans like the Chinook Tribe
-
Shunned as toxic in India, Egypt, Canada, and parts of Europe
While some maymodulestore the notion of eating crab lungs, food customs differ greatly. There is no global consensus.
Proper Cooking Reduces Risks
Where gills are considered edible, they require thorough cooking to destroy potential parasites and bacteria. Any latent toxins cannot be neutralized by heat alone, making sourcing from unpolluted waters critical too.
For cultures that consume crab gills, preparing them fried in oil until crispy helps mitigate risks. Fermenting gills also harnesses antimicrobial processes to increase safety.
While cooking and fermentation reduce some risks of eating gills, contamination and texture issues still deter most modern diners.
Consider Alternatives
For adventurous eaters seeking novelty, crab gills may seem temptingly exotic. However, safer alternatives also provide unusual crab flavors:
- Consume the mustard/hepatopancreas for uniqueness
- Suck the crab juices from the shell
- Try the roe (eggs)
- Cook the crab butter
These alternatives let you enjoy new crab experiences without the questionable practice of eating the gills.
Experts Advise Avoiding Consumption
With so many red flags around toxicity and bacterial contamination, chefs and food safety authorities nearly universally warn against consuming crab gills. The potential risks seem to outweigh the novelty.
Save yourself the tummy trouble and stick to the tried and true crab meat we know and love. Let the gills keep doing their job filtering oxygen from the waves – not salt and brine across your palate!
The Verdict? Taboo for Most
While practices vary globally, most modern diners find the notion of eating crab gills unappetizing at best. Texture and contamination issues generally trump arguments around flavor.
For anyone vulnerable to food poisoning, avoiding gills remains especially critical. In the end, the consensus holds that if you want amazing crab flavor, savor the meaty chunks of flesh we call claws and legs. Leave the spongy orange gills alone to filter oxygen in the depths!
Why You Should Never Eat Crab Lungs
- Indigestibility: Crab lungs are not designed for human consumption. They are tough and spongy, which makes them hard to digest. When we eat crab lungs, our digestive system has to work hard to break down this part that we can’t eat, which can cause stomachaches and indigestion.
- Toxin Accumulation: Because crabs filter feed, they can take in toxins and other pollutants from their environment and store them in their organs, like their lungs. You could be exposed to higher levels of these harmful substances if you eat crab lungs, which is bad for your health.
- Contamination by Bacteria: Crabs’ lungs and other internal organs can hold bacteria that cooking might not get rid of. This could raise the risk of food-borne illnesses, which makes eating crab lungs not only unpleasant but also possibly dangerous.
How to Eat Crabs
Can you eat crab gills?
Yes, Crab gills are safe to eat. You can eat them without putting your health at risk. Crab gills are not good, but it does not mean you cannot eat them. Crab gills taste much different from crab meat. They have a yellowish substance which is called crab’s mustard, and that part is not edible. What happens if you eat crab gills?
Are soft shell crabs edible?
Essentially, yes. The entire soft-shell crab is edible, minus a couple of small parts. They do need to be cleaned first. The gills, abdomen, mouth, and tail should all be removed before cooking. These parts of the crab would not be pleasant to eat. Other than that, you can chow down on the entire creature, legs and all.
Can you eat a soft shell crab?
Because the crab has recently molted, its shell is edible. To know what you’re eating, and give you peace of mind, I’ll explain how you can eat a whole soft shell crab. If you’ve been to a crab feast, you should be used to hard shell blue crabs that need a hammer and brute force to crack open. So, why is a soft shell crab soft?
Do crabs have gills?
Gills should be able to carry oxygen in the crab’s bloodstream. The gills of crabs are present under the carapace near the first pair of walking legs. The oxygen that crabs require in their gills is taken from the water and the moisture in the air.