Buy Fresh Blue Crab Online(Neela Nandu)

Health Benefits of eating Blue Crab

1. Being a crustacean, blue crab is a low-calorie, low-fat shellfish with white flesh. Its claw flesh only has 87 calories and 1.08g of fat in 13 oz (100g).
2. Their lean, white flesh is a fantastic source of protein; it contains 18.06 g/100 g (32 percent of the RDI) and is balanced with all the important amino acids.
3. According to research, consuming seafood may reduce your risk of heart attack, stroke, obesity, and hypertension. Seafood is low in saturated fat and high in "heart-healthy" polyunsaturated fats like omega-3 fatty acids.
4. The folates, niacin, vitamin B6, thiamin, and riboflavin are all in good amounts in blue crab flesh.
5. The minerals iron (9 percent RDI), selenium (68 percent RDI), iodine, calcium, zinc (32 percent RDI), potassium, phosphorus (33 percent RDI), and magnesium are all abundant in crabs.
6. At the base of the food chain, invertebrates like crab concentrate relatively minute levels of toxic heavy metals like mercury. Pregnant women are advised by the Food and Drug Administration (FDA) to consume up to 12 ounces (340 grams) of reduced mercury seafood per week.

Buying

To ensure the freshness of your crab, always purchase a live one. Typically, it is prepared by dropping it into hot water. Alternatively, place the live crab in cold water and gradually heat it to boiling.

Storing

Keep it in a refrigerator covered with a moist towel.

How do you take the flesh out of a crab?

1. On a large cutting board, place the crab on its back. Break off the tail flap while keeping the crab firmly with one hand. Unbend and twist the tail to remove it, then discard. Twist the legs and claws.
2. Use a nutcracker (lobster cracker) to break the claws and legs, then remove the flesh.
3. Place a large knife between the body and the shell of the crab while standing on its head. To remove the honeycomb body, firmly twist the knife to separate them.
4. Cut the spongy stomach sac into quarters after removing it.
5. Scoop out all of the creamy brown flesh from the shell's rear with a spoon.
6. The yield of crab flesh is roughly 35%.