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All three of these states are known for their crabs. What is it about the geography of each state that makes its crabs different?
There is actually not much difference between them—all the crabs that come from these states are blue crab. The difference is mostly in how they are cooked.
The blue crab gets its name from its sapphire tinted claws. They usually have a brown shell called a carapace, and the tips of the pincers on adult females are red.
The waters near Nova Scotia, Canada, are where blue crabs can be found. They go all the way down to South America through the Gulf of Mexico. Blue crab has also been introduced to the Japanese and European seafood industries using ballast water.
Blue crabs feed on almost anything; their diet includes mussels, small fish, and plants, among other things. Their popularity in the dining world stems from their sweet and tender meat.
The mature male crabs, which are often called “Jimmy” crabs, have flakier meat than the mature female crabs, which are called “Sook” crabs. During mating season, a female blue crab can release up to 2 million eggs.
Crabs are delicious crustaceans that many seafood lovers eagerly anticipate in the summer months. One of the best parts of eating crab is the coveted mustard. But an age-old question remains – do male or female crabs have mustard? I did some digging to get to the bottom of this culinary mystery.
As it turns out, both male and female crabs produce mustard. The mustard, also known as the hepatopancreas, is an organ that aids in digestion and nutrient absorption. It has an orange-yellow hue and a creamy, pungent flavor that adds a tasty kick to crabs. The mustard is present in all crabs, regardless of sex or species.
Here are some key facts about crab mustard
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The hepatopancreas produces enzymes and acids to help break down food. It also absorbs and stores lipids proteins and carbohydrates.
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Mustard color and texture varies slightly by species. For instance, blue crab mustard tends to be lighter in color while stone crab mustard is more orange.
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Males and immature females store more fat in their mustard than mature egg-bearing females. This results in males and immature crabs having richer tasting mustard.
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While the mustard is safe to eat, some people avoid it as it can concentrate pollutants from the crab’s diet. To be cautious, eat mustard in moderation.
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Fresh, high-quality mustard should have a vibrant color and smooth, creamy texture. Discolored or watery mustard may indicate an unhealthy crab.
While all crabs have hepatopancreas organs, some species are more coveted for their tasty mustard. Here are a few top picks:
Blue Crabs
The Chesapeake blue crab is one of the most popular sources of crab mustard. Prized for its sweet, briny flavor, blue crab mustard has a subtly spicy aftertaste. The mustard ranges from pale yellow to orange in color.
Stone Crabs
Found in warm waters like the Gulf of Mexico, stone crabs have firm, large claws that contain plenty of delicious mustard. Stone crab mustard has a rich golden color and robust flavor perfect for spreading on crackers.
Dungeness Crabs
Hailing from the Pacific Northwest, Dungeness crab mustard is considered a delicacy. It has a smooth, custard-like texture and mildly sweet taste. The mustard is relatively pale in color compared to other species.
Snow Crabs
Snow crabs are found in northern, cold waters. While small, snow crabs produce a brightly colored mustard with a soft texture. The flavor is sweeter and more delicate than other crab mustards.
King Crabs
The largest of the crab species, king crabs have a higher meat to shell ratio. King crab mustard is creamy and yellow-orange in color. Alaskan king crab mustard in particular is regarded as a high-end seafood product.
So while both male and female crabs produce mustard, some species are tastier than others. The richest,highest quality mustard comes from fresh males and immature females. Mustard color, texture and flavor profiles can vary based on the crab’s habitat, diet and stage of maturity. For the best eating experience, seek out premium crab species known for their delectable mustard. With proper storage and preparation, crab mustard can be enjoyed as the perfect complement to fresh crab meat.
Frequently Asked Questions About Crab Mustard
Still have questions about crab mustard? Here are answers to some common questions:
What exactly is crab mustard?
Scientifically known as the hepatopancreas, crab mustard is a digestive gland that helps crabs break down and absorb nutrients from food. It has a creamy, pungent flavor and orange-yellow color.
Can you eat crab mustard?
Yes, crab mustard is edible and safe to eat when the crabs come from unpolluted waters. Some people consider crab mustard a delicacy. However, it is rich and should be eaten in moderation.
Do female crabs have mustard?
Yes. Both male and female crabs contain hepatopancreas organs that produce mustard. The myth that only females have mustard likely stems from the fact that males and immature females tend to have tastier, richer mustard.
Does cooking kill bacteria in crab mustard?
Proper cooking will eliminate any potentially harmful bacteria present in crab mustard. Mustard and other crab innards should reach an internal temperature of at least 145°F to be safe to consume.
Can you use crab mustard in recipes?
Absolutely! Crab mustard adds wonderful flavor to sauces, aiolis, soups and other recipes. Its creamy texture also makes it a unique substitute for ingredients like mayonnaise or butter.
Are there health benefits to eating crab mustard?
Some studies suggest crab mustard contains antioxidants like astaxanthin along with omega-3 fatty acids. However, more research is needed to determine the potential health benefits of consuming crab innards.
How can you tell if crab mustard has gone bad?
Fresh crab mustard should have a vibrant golden-orange hue and creamy,custard-like texture. If the mustard looks discolored, separated or has an off smell or flavor, it has likely gone bad and should be discarded.
