Double Dozen Blog
“Start or End with the Darker Meat?”
When picking a blue crab, you’ll notice the claw meat looks tannish with a brownish hue. Compared to the pristine white lump and jumbo meat, this may seem out of sorts. It’s not. It all makes sense with the constant movement of the claw muscle, helping the blue crab pick and choose from the culinary delights on the bay’s bottom. Eelgrass, snails, periwinkles, clams, oysters, and floating detritus get a swiping from the pincer claw and bicep curl from the other into the crab’s mouth. All this movement develops a fibrous, savory meat with a powerful taste that seldom gets upstaged in a seafood broth or formal plate.
Stuffed Mushroom Caps, bubbling a golden-brown and coupling umami with salty sweet showcase the claw meat majestically. New Orleans Sautéed Claws keep to a buttery flavored masterpiece. These cocktail fingers cause no mistakes in recognizing claw meat is the course. Knowing how to impress starts with first impressions and an appetizer of Cheesy Spinach Artichoke, and Crab Meat pairs the savory claw meat with a trio of cheeses: cream cheese, Monterey Jack, and Parmesan. No matter how you crack it, claw meat gives a lifeline to your party fun.
With all these positive attributes, claw meat must be sinful with calories, correct? Absolutely not. The glycine, an amino acid that gives it the sweet hint when cooked disguises the actual true healthy benefits of claw meat. In a 3 oz. serving, claw meat boasts only 70-85 calories, 15-18 grams of protein, and exhibits only less than 1 gram of saturated fat with zippo in carbs. Yes, a healthy choice. Plus, it supplies loads of B12 Vitamin, Selenium, Zinc, and the omega 3 fatty acids. These omegas 3’s help with muscle building and joint health for the diner. So, should you start or end with claw meat? Crab Depot says, “Be spontaneous with your seafood choices. Mix and mingle but always impress with blue crab claw meat!
