The Food Coach

Healthy Food Database - Blue Swimmer Crab

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Also known as the Blue Manna and Sand Crab, blue swimmer crabs are considered to be Australia's choicest edible crab.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Crustacean
In Season: Summer Autumn
To Buy: Sold whole, cooked and green (uncooked).  For green or cooked Blue Swimmer crabs: limbs should be intact and have no discolouration. Lift a crab and shake before buying - there should be no sound of sloshing water and be heavy in proportion to size.
To Store: Wrap in plastic wrap, foil, or store in airtight container in refrigerator up to 3 days. Otherwise you can freeze up to 3 months providing your freezer operates at –18ºC.
Tips & Tricks: For green or cooked crabs, lift the flap on the underside of the crab and lever off the top shell in one piece; keep the top shell for presentation if needed. Remove the gills or spongy parts under the shell, these are known are as dead men’s fingers. Rinse lightly. Using a large, sharp knife, cut the crab into quarters and crack the claws with the back of knife or a nut cracker, this will allow flavours to penetrate in cooking. One serve of crab is equivalent to about 1 1/3 cups.

Nutrition (Per serve):

Weight (grams): 160
Carbohydrates, g: 2.0
Fat (g): 1.0
Monosaturated Fat , g: 0.2
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 413
Protein (g): 20.5
Saturated Fat, g : 0.2
Niacin (B3):
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions.

Contraindications:
Excess accumulation may play a role in development of heart disease.
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Green blue swimmer crabs can be stir-fried, steamed, barbecued or baked. Do not re-cook cooked crabs. The crabs will change to a bright orange colour when they are cooked. Cooked blue swimmer crabs are great eaten straight out of the shell or combined with salad to go further.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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