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Crabs

In season all year

Food Description:

Crabs are crustaceans. The most common crabs to eat are blue swimmer crabs and mud crabs. Uncooked, the legs and claws are blue but turn red when cooked. The average size of a blue swimmer is approx 400g. Mud crabs are large prized-eating crabs mainly caught in far North Queensland. The average weight is 1.5 kg. Slate grey/green in colour, they turn bright red when cooked.

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.

General Information:

Category: Seafood - Crustacean
To Buy: Buy whole crabs live, cooked or frozen. Crab meat picked off the shell can also be purchased fresh or frozen. Obviously live is best as the is no greater guarantee of freshness. If that's offputting or you're frightened of being attacked by the large claws, make sure you get the crab from a reputable fishmonger and find out when it came into the shop. Look out for cracked, damaged shells and smell them to check against any unpleasant odours.
To Store: Crab meat should be eaten very soon after purchase as they are extremely perishable. Store on ice and eat within 24 hours.
Tips and Tricks: If you are cooking with crab you must always use an uncooked crab. (Crab meat can never be cooked twice.) The new RSPCA guidelines on how to kill live crabs state that they should be chilled in a refrigerator or freezer for a couple of hours and then killed by splitting or spiking to destroy the nerve centres. At least at your hand, you know it died painlessly. From a culinary point of view it will taste better too.

Nutrition (Per serve):

Weight (grams): 160
Carbohydrates, g: 2.0
Fat (g): 1.0
Monosaturated Fat , g: 0.2
Vitamin B6: Important in development and maintenance of nervous system. Also plays a role in prevention of inflammatory and skin diseases, hormone production and the metabolism of protein, fat and carbohydrates.
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.
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.
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
Energy (kJ): 412
Protein (g): 20.4
Saturated Fat, g : 0.2
Niacin (B3):
Vitamin B12: Maintains the health and function of the nervous system, and is involved in the growth and division of all cells, including red blood cells. Also plays a role in the metabolism of carbohydrates, fat and protein.
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.
Selenium: Enhances immune function and has antioxidant properties, protecting against cancer and heart disease. Regulates fertlililty function, especially in men and maintains resilience of cells.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
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

Cooking:

Cooking Tips: There's nothing nicer than cooked crabmeat as it is. Boil the crab in salted water for 8 minutes per 500g. Leave to cool in the water for 10 minutes before draining and running under cold water. Refrigerate before serving.

Benefits the Following Health Conditions:*

Anaemia
Low Energy
Malnutrition
Immune Deficiencies
Low Libido
Prostate Problems

* 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.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.