JOHAH crab

[tattoo]

Was at the market today and saw JONAH crabs . What do they tast like . never had them ?.

[tugcapt]

We used to get them in out lobster pot up in Maine, I was the only one on the boat that would eat them, the other guys would throw them back.  They are great with old bay or chesapeake style seasoning.

[tattoo]

Thanks , i might give them a try. 

[tugcapt]

Are they expensive?  You might want to post this on one of the Northern crabbing discussions.  Those guys night be able to tell you more.  I liked them, but others called the trash for eating bait for lobsters.

[tattoo]

If i remember right i think they were $3.00 a lb.

[lreops]

http://www.boston.com/ae/food/articles/2006/05/31/jonah_crabs/

[tugcapt]

This is a pic of some I steamed, and a bowl of lobsters ready to boil.  If we had alot of throw back lobsters, small or with eggs, I would keep the crabs and eat them instead.

[tattoo]

Thanks , that was a good article. 

[jack1747]

Thanks , that was a good article. 

[Bottom Knocker]

Thought I would resurect this thread.  I see Jonah Crab claws for sale in NJ and less in DE and MD. Almost always fresh and fresh-steamed near the coast. I think this is because they do not freez well. They are typically by-catch of lobster pots

I have seen them frozen.  I understand the meat sticks to the shell when frozen and so fresh and fresh-steamed is the way to go.  Sometimes they are sold as stone crab but stone crab claws are usually bright orange with black tips (and very $$$).

Jonah crab claws are really tatsty but you need a good set of claw crackers or steel hammer to get at the meat.

We get them when in Cape May NJ at The Lobster House.  pretty inexpensive too..

So if you see them, give em a try..