From Italy’s Pests to South Korea’s Gourmet Delight: 10 Interesting Facts About Blue Crab

The rapidly growing population of blue crabs, considered a nuisance in Italy, has become a hot topic as a local import company in South Korea plans to import them. The blue crabs, which cause significant damage to shellfish farms and are seen as unwelcome guests in Italy, are not a preferred species due to their hard shells. The lack of crab dishes in Italy is a clear indication of this disfavor.

Considered Invasive Species in Italy

The blue crabs, loved in Korea for their rich nutrients, are considered invasive species by Italians. With their sharp claws, these crabs tear apart shellfish shells and consume them indiscriminately, making them a nuisance as they prevent Italians from enjoying their clam vongole pasta.

The Tastiest Seafood in Autumn

Blue crabs are the tastiest seafood in the fall, with September and October being their peak season. Rich in calcium, taurine, and chitosan, they are also effective in maintaining health during the change of seasons. The unique savory taste of seafood changes due to the ‘taurine’ component, and blue crabs in season have a rich content of this taurine, making their savory and sweet taste very good.

Blue Crabs are Popular All Year Round

Blue crabs, which stimulate appetite and have a unique savory taste, have two peak seasons a year. In spring, female crabs are in season, and in fall, male crabs are in season. As female crabs have finished spawning in the fall, they have less flesh than male crabs, so male crabs are mainly enjoyed in the fall.

Low-Fat, High-Protein Food

Blue crabs are low-fat, high-protein foods rich in protein, vitamins, and calcium. They contain various nutrients, including astaxanthin, which turns the shell red when the crab is cooked. Chitosan, which is suitable for cancer prevention; taurine, which relieves fatigue. And a wealth of omega-3 and fatty acids.

Also Rich in Calcium

Blue crabs are also rich in calcium, which can help postmenopausal women with decreasing bone density. There is 118mg of calcium per 100g of blue crab, much more than milk. They are also rich in various amino acids, which can help boost children’s immunity in growth stages and older people.

Helps Improve Immunity and Hyperlipidemia

Blue crabs contain selenium, 12 times more than beef, amounting to 112% of the daily recommended selenium intake. Selenium plays a crucial role in the antioxidant defense system, preventing damage to cells and tissues and influencing thyroid hormone metabolism, thereby playing an essential role in enhancing immunity. The chitosan in the shell contains fat accumulation in the body, absorbs cholesterol in the blood, and expels it from the body. It is also effective in preventing hyperlipidemia and myocardial infarction and can help with weight loss.

Blue Crab Shells are Also Nutritious

The red pigment in blue crab shells contains a powerful antioxidant component called astaxanthin. Astaxanthin has an antioxidant capacity that is 65 times that of vitamin C and has the effect of removing waste from blood vessels. To fully absorb these nutrients, it is good to fry or deep-fry in oil, as astaxanthin is fat-soluble and can increase absorption when consumed with oil.

If you eat blue crabs with persimmons, the tannin in the persimmons will denature the protein in the blue crabs, causing indigestion. Therefore, it would be best to avoid eating persimmons as a dessert after a meal of blue crab dishes. On the other hand, good food ingredients to eat with are cabbage and water dropwort. Cabbage can neutralize the fishy taste of blue crabs and can extract an excellent and smooth soup flavor. Water dropwort is a representative alkaline vegetable rich in minerals and vitamins, and it has a strong detoxifying component, so it is a good match with blue crabs that are prone to spoilage.

How to choose good blue crabs

To choose fresh blue crabs that are full of meat and have a good taste, you should feel a heavy sensation. Also, because the meat is full, the shell is white, hard, and shiny. There is no fishy smell, and the stomach is firm and elastic when pressed by hand. It is good if there are no scratches on the stomach and the pointed part of the back does not have a black color. This is an excellent blue crab.

Blue Crabs Can Be Easily Enjoyed at Home

Steamed blue crab is the best dish to enjoy the unique taste of blue crabs. All you have to do is clean the blue crab thoroughly with a brush, put a spoonful of water or soybean paste in a pot, and put the blue crab on the steamer. It’s done when the blue crab turns orange! To fully enjoy the blue crab, you should minimize the cleaning process and ensure the stomach is facing upwards to prevent the loss of internal organs and juice. Steamed blue crab can be eaten as is, or it can be enjoyed with wasabi and soy sauce.

By. Jeon Sin Young