What gives blue crab meat a salty sweet flavor?
Location, location, location! Mid-Atlantic and Crab Depot’s boats motor through clean waterways in both the Chesapeake Bay and Gulf of America to harvest blue crabs with healthy meat, crab fat, and mustard. Crab fanatics savor the flavor of the flaky, pristine salty-sweet lump meat, fibrous robust claw meat, and plump buttery jumbo or also known as backfin meat. Crab pros crack open a shell and dip the meat in the crab fat or mustard that gives all meat a robust, rich taste. To arrive at this goodness, all the potted crabs must come from clean waterways with the perfect mix of salt and fresh water. Yes, a clean crab makes for tempting tubs of fresh crab meat.
Rushing the “beautiful swimmer that is savory” back to the crab house, arriving at a cast iron stock pot with a loading basket marks the next destination. Sized in the pots from Supers (7” +), X-Large (6.5”-7”), Large (6”-6.5”), Medium (5.5”-6”), and Small (5”-5.5”), each selection receives a proper traditional Maryland Steaming and Spicing. When cooking the crabs at the right steam and time, the glycine, an amino acid in the meat caramelizes for an extra sweetness. By the way, when choosing your favorite meat to pack a crab cake and broil them in the oven, have you ever noticed the golden-brown result? These morsels taste extra sweet and give the blue crab meat that favors crab fanatics. That’s the glycine that broke down for that added deliciousness to the blue crab!
In this case, we picked the blue crab for you. No need to swing the mallet and get your fingers messy! The final destination is your kitchen prep table and your trusty recipe book. Try out Maryland Style Crab Imperial, Crab Meat Au Gratin, and Crab Linguine with parsley and chili. Who knows? Maybe you’ll whip up a fresh batch of your own Maryland Crab Cakes! Whatever you choose, know that blue crab meat tastes salty-sweet from a carefully guided trip to your home kitchen.
