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This is commonly known as "Alimasag" in the Philippine islands. This is a sea crab with white spotted shell, and a web or flat fin at the tip of its hindmost legs that allow it to swimming the sea. This specie has 10 feet which include the 2 tongs and it is smaller compared to the mud crab.
There are four parts of the blue crab that yield distinctive grades of meat. These include the jumbo lump, which comes from the pair of large muscles that drive the crabs swimming legs, and with meticulous care and skill, it can result into a prized meat with incomparable elegance and visual appeal; the Lump or Backfin is the preferred grade for many traditional crab dishes. It has the same fine flavorand texture of Jumbo Lump, but is in slightly smaller pieces; the White crab meat is ideal for recipes where the size and shape of the crab flake becomes indistinguishable from the rest of the ingredients; and lastly, the Claw crab meat is the "dark meat" characterized by a reddish-brown claw and leg meat and is actually more flavorful than the white meat