It feels like 2021 just started. And yet, it’s almost Father’s Day! You know what that means: the true onset of summer is almost here. It’s also a fantastic time of year to think outside the box: in this case, that thought process has to do with steamed crabs! One of Maryland’s culinary icons is the beautiful blue crab. Here is the lowdown on the blue crabs themselves, along with ideas for side dishes and a quick look at some valuable cooking advice!
How Do Blue Crabs Taste?
Blue crabs feature white meat with mild and salty undertones that recall the ocean. This meat is also subtly sweet, which makes it even more delightful. The backfin meat is especially prized; its delicacy, flakiness, and tenderness are unmatched. While blue crabs typically have the feel of a scallop, they also carry a succulent, rich, and buttery mouthfeel.
How Are Males and Females Different?
For one thing, males are nicknamed “Jimmys,” and they have those distinctive blue claws. These claws are missing the red tips, though. The males can grow to 8 inches within a year, and their meat tends to have a flakier consistency than the flesh from a female blue crab.
Meanwhile, mature female blue crabs are called “sooks.” Immature females, on the other hand, are known as “sallies.” When you find a crab that has red-tinged tips at the end of its blue claws, then you know it is a female. Since females are to be smaller, their meat tends to be denser as a result.
Here Are Some Suggested Sides
No meal is complete without a tasty set of side dishes. If your dad loves seafood, then take your next bushel of steamed blue crabs to the next level! If you plan to serve fries, garnish your crabs with our signature house-made blend of spices and seasonings. Likewise, experiment with some ginger on your crabs when they’re paired with a simple and fresh garden salad. Mashed potatoes rank up there as one of the ultimate comfort foods. So give your crabs some thyme to mingle and make friends!
Different Ways the Blue Crabs Can Be Cooked and Consumed
Fresh blue crabs that are still intact are most often boiled or steamed and then served with a dipping sauce. Crabmeat can also be added to salads, soups, sauces, casseroles, cakes, and chowders.
COSTAS INN IS YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. Here’s to 50 years, and cheers to 50 more!
You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!