Combo 9 ~ Crabs & Lobster ~ Power Packed Jumbos •Half Bushel• Steamed USA Blue Crabs {6”-7”} [approx. 2.5 dozen] *FRESH* & (2 lbs.) Maine's Finest Lobster Claw and Knuckle Meat [FROZEN] [CK]

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 crab’s diet of healthy eelgrass, snails, fish, and other floating nutrients produce 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 out for 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 get the job done. As far as the “buttery” taste, we’ll save that for another day!

Connecticut Lobster Rolls Drip with Juicy Clarified Butter!

The Craze ~

Chefs map out Maine Lobsters for all kinds of cuisine from lobster benedict to lobster bisque. Whole or halved lobsters, tails, claws, or even claw and knuckle meat make up some delicious choices. A recipe may call for sauces and spices, but truly fresh lobster meat tastes comparable to a mix of crab and shrimp flavors. Distinctly rich and naturally buttery with a plump, somewhat fibrous texture, lobster has become a delicacy within the seafood world. Lobster docks know this and quickly steam lobsters soon after the catch. A lively lobster cooks to a healthy meat. Today, we present to you our 2-lb. vac-sealed bag of claw and knuckle meat. We even flash-froze it to ensure 100% quality when you put on your chef hat. This choice offers silky sweet claw meat and the sweetest portion from the lobster, the knuckle. Both combined together create delicious recipes.

Prepare for Success ~

First, celebrate the ease of claw and knuckle meat already picked and conveniently packed in a vac-sealed bag. Did you know that the average bag contains about 5 North Atlantic Lobsters? Talk about a time saver! Our lobster roll recipe is equally easy. Try this recipe tonight for your loved ones.

Blue Crab Trading’s Authentic Recipes ~ Connecticut Crisp Lobster Rolls

Get your ingredients together.

1-pound lobster meat, shredded

9 tbsp. clarified butter

3 tbs. red Vidalia onion, chopped

2 ripe vine tomatoes, diced

½ tbsp. oregano

1 garlic clove, chopped

½ cup Pinot Grigio

4 large Italian rolls

4 oz. baby spinach

Put on that chef hat!

Step 1 ~ Turn the stove on medium high and melt the clarified butter. Introduce the onions and tomatoes. Stir and slowly add oregano, garlic and Pinot Grigio.

Step 2 ~ Make sure all ingredients combine evenly and then add the lobster shreds. Turn the heat back to medium

Step 3 ~ Allow the ingredients to turn a slight golden brown and then promptly remove.  Remember, clarified butter doesn’t burn, but your lobster and vegetables will!

Step 4 ~ Place the lobster salad in the fridge for 10 minutes.

Step 5 ~ Meanwhile, take your lobster rolls and dig out a hole in the center. Toast the rolls to liking.

Step 6 ~ Fill each hole with a few spinach leaves. Then scoop your lobster salad in each. Promptly serve. Bon Appetit!