FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

CRAB, ZUWAI-GANI, BLUE SWIMMER CRAB, GREEN CRAB, MUD CRAB

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

Crabs are plentiful and inexpensive in most Asian countries as they abound in the coastal rivers, mangrove swamps and lakes. Freshwater crabs are considered a great delicacy and are prized for their delicious sweet-flavored meat. The most delicate part of the crab is the rich, orange roe and the choicest meat is usually the tender claw meat.

Large-clawed crabs thrive iin the mangrove swamps that fringe many parts of the Indonesian coast. By tradition, those of the Muslim faith do not eat certain shellfish and crustaceans, however visitors to Indonesia and non-Muslims can enjoy crab cooked in many ways. Changi Beach, a near-city beachside suburb of Singapore, boasts rows of giant barn-like restaurants where chefs vie to produce the ultimate chili crab. Succulent, meaty mud crabs (Scylla serrata) from nearby mangrove swamps are cracked and tossed with ginger and chilies in giant-sized woks over roaring gas fires until the meat is tender and the accompanying sauce ahs a satisfying degree of searing hotness.

Live crabs can be killed before cooking by putting the point of a knife into the shell between the eyes. Hit the back of the knife with a hard, quick blow which kills the crab instantly. Also known as zuwai-gani (Japan)

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

History: Dungeness crab is reported to be named after the small fishing village on the Strait of Juan de Fuca in Washington state around the late 1800's. These crab are found from central California to the Gulf of Alaska.

Harvest Method: Dungeness crab are caught in circular steel traps commonly called "pots". These weigh anywhere from 60 to 125 lbs. and measures 36" to 48" in diameter with each pot having a length of line and a buoy attached to mark its retrieval position. The pots are baited with squid and razor clams to attract the bottom-dwelling crabs on the ocean floor. These pots are allowed to "soak" for a one to four-day period. The average boat fishes 300 pots, in depths ranging from 5 to 80 fathoms (30 to 480 ft) of water. These pots are powered to the surface sorted, and kept alive in flooded tanks until they are delivered to the shore-side processing plants.

Biology: Mature male crabs at least 6.25 inches across the shell may be harvested. Juvenile males and all females are returned live to sea. The Dungeness crabs increase their size by shedding their old shell and forming a new, larger one in a process called "molting". The 6.25 inch or larger legal male crab is assumed to be nearing 4 years of age, and has shed his shell up to 16 times.

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Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.