For almost a decade a new inhabitant has settled on the Spanish coasts, we are talking about the blue crab. This crustacean scientifically known as Callinectes sapidus it is mainly invading the Mediterranean areas. The first specimens were seen in the Ebro delta and later in the Valencian lagoon and Mar Menor. This species - which is a highly valued delicacy in the United States, Mexico, Canada and Japan - does not have a natural predator here. The most advisable thing is that the man be it and incorporate it into his diet. Find out more in this article!
An ecological risk
Scientific experts warn of risk that the population assumes this species as our own and we are not aware of the ecological danger associated with it. The blue crab is native to the caribbean coast and in Mexico it is a very well known species. The crab Blue, as it is known in some countries, has been several times at risk of disappearance. In these areas it suffers intense fishing due to the great economic value it has in USA, where it is sold canned and frozen. There is a product good gourmet food.
On our coasts it is proliferating very easily, especially in warm, shallow waters. Females can spawn up to two million eggs that they retain in their abdomen until almost the moment they hatch. These females only reproduce once in their life and, although they spawn in large numbers, their viability index is low.
Its life cycle is about 4 years and reaches its sexual maturity one year. The most normal size when they are adults is about 20-25 cm in diameter and can reach a kilo of weight, although the normal is around half a kilo. Their diet is based on others small crustaceans, mussels and snails. In this way it ends and puts some species in the areas where they are installed at risk. Their natural predators are usually large fish typical of the Caribbean, such as the cat shark, some mammals or also the octopus.
But here, the almost non-existence of its predators makes the blue crab is causing an ecological disaster in many places on our coasts. It will be more so when your acclimatization improve and its reproduction increases. Therefore, experts recommend that it be introduced into the gastronomy and that it is commercially valued to encourage fishermen and the food chain to sell it.
Nutritional properties
The blue crab provides very good quality protein. It also provides us with vitamins, especially vitamins of group A and D, but stands out mainly for providing three very important minerals for our health such as match, football and iodo. Its level of fat is very low and it is perfect for people with cholesterol problems.
The blue crab in gastronomy
We find them on the market in various ways: frozen, fresh or with your canned meat. In the case of buying them alive, it must be cleaned and watch that its clamps do not harm. To do this, it is best to immerse them in cold water with ice so that they are stunned for a few minutes and thus be able to take advantage of to clean them well. There are many recipes on the net to taste this delicacy. We propose you some simple elaborations so that you are encouraged to devour this invading crustacean.
Blue crab salad
Buy a can of blue crab meat, two ripe tomatoes, a small green bell pepper, sweet corn, and two ripe avocados. Open the avocados in half and reserve the four pieces. In a bowl, chop the tomatoes and the pepper, pour the crab meat and mix with the sweet corn and mayonnaise.
Fill the holes of the four halves of the avocados with the mixture and you have a delicious, original and healthy crab salad.
Steamed crabs
In case you got live crabs can steam in a very simple way. Remember not to store them in the refrigerator, as they can die in the cold and it is not advisable to cook dead crabs. Put a pressure cooker or airtight with a little water and some beer. Then a rack in the pot and introduce the specimens. Wait a few minutes (around ten minutes depending on the fire) and you will have the steamed crabs. You can serve them with pink sauce or mayonnaise. You will need some tweezers to extract the delicious meat.
Blue crab cream
In the case of having crab meat frozen you can make an exquisite Butter of the crustacean. You need three onions, a leek, and about three carrots. Also a little paprika, flour, two ripe tomatoes, olive oil, a liter of fish stock and half a glass of brandy.
Chop the onion, leek and carrot. Put them in a pan with a little oil. When this step is ready, add the flour and the paprika delicately. Add the peeled and chopped tomato. Add the thawed crab meat. Add the broth. Let it cook for about fifteen minutes, depending on the size of the crab pieces. Pass all this through the robot and grind it. Pass it through the Chinese and you have an exquisite crab cream.
As you can read, what the blue crab it is very interesting for the more, so it helps to stop its expansion by increasing its consumption, always without abusing it.
