Blue Crab

These crabs, often referred to as the Chesapeake blue crab or the Atlantic blue crab, are excellent swimmers, partly because of their fifth set of legs, designed like paddles. With their frequently brilliant blue claws and olive-colored carapace, they are striking to notice (shell). The adult female blue crab has red tips on her claws. The size of females is slightly less than that of males, who may reach seven to eight inches (18 to 20 cm) wide.

Blue crabs could be found in saline lagoons and estuaries south of Uruguay from Nova Scotia through the Gulf of Mexico. The Chesapeake Bay's frigid waters and unique environment offer the best circumstances, supporting the largest crabs, and home to the largest crabs.

Fun Facts:

• The scientific name of the blue crab, “Callinectes sapidus,” translates to "beautiful, savory swimmer."
• Blue crabs are referred to as "jimmies" for males and "sooks" for mature females.

Health Benefits of eating Blue Crab

1. Being a crustacean, blue crab is a low-calorie, low-fat shellfish with white flesh. Its claw flesh only has 87 calories and 1.08g of fat in 13 oz (100g).
2. Their lean, white flesh is a fantastic source of protein; it contains 18.06 g/100 g (32 percent of the RDI) and is balanced with all the important amino acids.
3. According to research, consuming seafood may reduce your risk of heart attack, stroke, obesity, and hypertension. Seafood is low in saturated fat and high in "heart-healthy" polyunsaturated fats like omega-3 fatty acids.
4. The folates, niacin, vitamin B6, thiamin, and riboflavin are all in good amounts in blue crab flesh.
5. The minerals iron (9 percent RDI), selenium (68 percent RDI), iodine, calcium, zinc (32 percent RDI), potassium, phosphorus (33 percent RDI), and magnesium are all abundant in crabs.
6. At the base of the food chain, invertebrates like crab concentrate relatively minute levels of toxic heavy metals like mercury. Pregnant women are advised by the Food and Drug Administration (FDA) to consume up to 12 ounces (340 grams) of reduced mercury seafood per week.