Purchase: The SEA CRAB is abundantly located on the coasts of California, in Europe and in the Mexican Gulf.

It is a small, short-bodied crustacean with ten legs (fleshy according to its species), a small abdomen under a thick, rigid shell. He’s got fleshy tweezers.

There are several classes, among others, Crab Ox, Moruno, Alaska and the common (or crab). Some of them are dark and reddish (these are to prepare sauces and broths). There is also the “mouths” that is much bigger.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The most advisable are the frozen ones, due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia. Vivid Color, non-opaque glossy.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Uses: Its meat is very desired, especially that of its tongs is firm, white and soft. The flesh of the shell is a little darker and can be eaten alone or with dressings.

This can be prepared in several ways, such as lobster and other crustaceans. Soups and sauces are prepared with the little ones.

Storage: Seafood As soon as it reaches its final destination, it should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Defrost in the refrigerator, never at room temperature.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Conservation: Freeze.    Cool.

Duration: 2 months approx. 2-4 days approx.

Note: Always handle seafood with clean hands or disposable gloves and those that have already been cooked, with clean utensils.