May's FREEBIE ~ Buy (1) Dozen X-Large Jumbo Steamed Blue Crabs, 6.5"-7" with (1) 8 oz. jar Homemade Remoulade Sauce & Get (1) lb. Jumbo Gulf White Shrimp {shell-on, head off} 16-20/lb. *FREE*

What makes Blue Crabs Sweet?

Many theories get passed around the dock about what makes the blue crab meat sweet. Some say the crabs contain trace amounts of sugar. A caramelized crab chunk cooking in a cast iron skillet proves a natural ingredient causes this “golden brown.” Thinking about many meat cuts, such as fish, you’ll notice they caramelize too, especially when opaque. The caramelization is obvious. Since crabs proudly serve as a lean, high protein meat, along with most fish, another chemical “makeup” explains this feature. Amino Acids is the answer. Found in proteins, these acids give off a sweetness when cooked. Don’t get concerned over the “acid” term. It actually does a body good with beneficial qualities. Blood health, strong hormonal activity, and a vibrant immune system all get a boost from amino acids. Blue crabs' diet of healthy eelgrass, snails, fish, and other floating nutrients produces meat high in amino acids. So, a healthy, hungry crab grows sweet meat.

Others point to salinity levels. “Less salt means a sweeter meat,” they consistently explain. Blue crabs do taste sweeter from the Bay which does have a perfect mix of brackish water, about 25% salt. The theory falters slightly when crabs from Louisiana or even completely fresh waterways get a traditional steaming and spicing. The meat’s quality of salty-sweet is consistent with the Bay’s crab. To get scientific, research shows the zoea or developing baby crab prefers more salt at about 35 ppt, while a mature crab desires 3 ppt. The difference is startling, but then again crabs migrate in and out of various salinity levels their entire lives. Female crabs do search higher salinity to release their eggs, but from that point onward, the ebb and flow is much like the tide. So, as far as sweetness, the crab’s amino acids and healthy diet gets the job done. As far as the “buttery” taste, we’ll save that for another day!

Keep your Gulf White Shrimp Super Tender!

When cooking seafood, more than 90% of home chefs concern themselves with undercooked food that will undoubtedly lead to serious health discomforts. Their concerns are quite legitimate. So, in turn, they increase the flames and sear the food into oblivion. Either overly crispy or a golden brown that wears more of a brown, this seafood has lost its tenderness. What a shame! Fishermen, crabbers, and dare devils in frigid waters brought an amazing catch to the kitchen, it's your goal to show respect for the food. Treating it as a delicacy means the hints of flavors and unique textures will arrive to the plate. In most cases, the chefs concur, keeping the preparation and cooking simple and exact will serve up the best dish.

Shrimp that is peeled and deveined or with shell-on can maintain the exquisite texture and taste from brining. The shell-on shrimp naturally has an advantage since the shells keep the moisture in the flesh and help marinate the meat as it cooks. Both receive a profound benefit from a brining bath that helps enhance the juices in the cooked meat. Creating this mixture is easy. Mix ¼ cup sea salt with ¼ cup granulated sugar. Then, add one cup of boiling water, and two cups crushed ice. An inquisitive cook may ask, “Why use sea salt?” The answer rests on the copious minerals and colors that sea salt gives the food. Of course, minerals do a body good, and the evaporated ocean water gives this benefit.

For shell-on shrimp, the most popular catch from our shrimp trollies, allow them to set in the bath for 40-60 minutes. Then, scoop the shrimp from the mixture and place in a colander and run chilly water. Hot water will begin to cook the shrimp, so avoid warmer temperatures. After a good rinse, dump the shrimp on towels and pat dry. Now you’re ready to follow your favorite recipe with the end result, super tender shrimp!