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Author Topic: Difference between Maryland Blue Crab and Blue Swimming Crab (Austrialia)  (Read 21531 times)
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Marylander
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« on: November 28, 2005, 03:32:56 AM »

I recently placed an order for crab cakes from Chesapeake Bay Gourmet. QVC sells a lot of these crab cakes and they look great on the tube but while they are advertised as "Chesapeake" Jumbo Lump Crab Meat, I was perplexed to find "blue swimming crab" listed as one of the ingredients when I researched the product online. Research into this species reveals a somewhat small, spindly-looking creature native to Australia that doesn't look like it would have much meat on it. Not to mention: it looks nothing like a Maryland Blue crab.
I was born and raised in Maryland, but now live up north in New Hampshire. My memories center on family outtings to the local crab shacks of the Delmarva area and the great, authentic, sweet taste of the Maryland Blue Crab. I understand how threatened the native Maryland blue crab population is, owing to over fishing and pollution. I'm also aware that food vendors increasingly are resorting to including other crab meats in their products and calling them Maryland Blue crab. Is this wrong? I haven't received my order from QVC yet - wondering if I should just cancel and be content to get my Blue crabs only once or twice a year when I'm in the area visiting family. Appreciative of any informative reply.
Susan P. (dying for Maryland Blues in Milford, NH).  Undecided
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« Reply #1 on: November 29, 2005, 07:47:57 AM »

While the "blue swimming crab" is a different species, I believe that you won't be able to tell the difference in taste with the crabcakes that you ordered. The distinctive taste of the meat gets lost with the addition of other ingredients and spices. It's sort of like fine bourbon. You wouldn't want to mix a fine bourbon with coca-cola, you'd want to sip it straight. Once bourbon is mixed with coke, you'd be hard pressed to tell whether you were drinking 4-year old Jim Beam or 15-year old Jefferson's Reserve.  Wink

My rule of thumb is that I'll buy imported meat (e.g., Phillips Seafood products from Costco) if I'm going to make crabcakes. But, if I'm going to enjoy the meat "straight up," then I'll make sure that I'm using genuine domestic blue crab meat.  Smiley
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RajunCajun
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« Reply #2 on: April 19, 2006, 09:37:20 AM »

Just 1 comment, Phiilips sucks.
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« Reply #3 on: April 19, 2006, 09:43:14 AM »

The Blue Swimming Crab of Australia , is the one with the Foster's in it's claw..... laugh laugh laugh laugh laugh laugh
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« Reply #4 on: April 19, 2006, 10:59:51 AM »

Here's a pic of a blue swimming crab for those who haven't seen one.  Cool
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« Reply #5 on: April 19, 2006, 11:01:21 AM »

Here's a pic of a blue swimming crab for those who haven't seen one.  Cool

Hey, aren't those are the crabs we send home with the PA folks, and tell them they are MD Blues? laugh laugh
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« Reply #6 on: April 19, 2006, 11:03:34 AM »

Hey, aren't those are the crabs we send home with the PA folks, and tell them they are MD Blues? laugh laugh

 Grin Grin Grin Grin Grin Grin
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« Reply #7 on: April 19, 2006, 11:06:31 AM »

Pretty little things ... ain't they .. Smiley
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« Reply #8 on: April 19, 2006, 11:11:27 AM »

Pretty little things ... ain't they .. Smiley

Actually other then the color and the size of their claws, I don't see much difference.  Undecided
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« Reply #9 on: April 19, 2006, 11:21:51 AM »

They do look a lot alike ................. probably good eating too . Grin
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« Reply #10 on: April 19, 2006, 12:09:10 PM »

Can they survive polluted water better?  Let's bring them over...can you say "Zebra Mussel"?   laugh laugh
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« Reply #11 on: April 19, 2006, 12:31:51 PM »

Can they survive polluted water better? Let's bring them over...can you say "Zebra Mussel"? laugh laugh

I wouldn't want them in the Bay, but I would try one steamed if I got the chance!  Grin
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« Reply #12 on: April 19, 2006, 01:36:34 PM »

sounds like a road trip to 'down under' mate. anyone got the regs. or fees?   Grin   lgc
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« Reply #13 on: April 19, 2006, 08:19:17 PM »

I wouldn't mind trying a doz of those.
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« Reply #14 on: July 30, 2006, 10:16:15 PM »

sounds like a road trip to 'down under' mate. anyone got the regs. or fees?   Grin   lgc

Paul, please, Don't give Kingcrapper any new idea's  Grin Grin Grin Grin laugh
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« Reply #15 on: July 30, 2006, 11:19:18 PM »

Most of those crabs are being produced in Indonesia and SE Asia, after the Sunami their fishing fleets were rebuilt with more modern gear,that and no Regs on crabbing hopfully they will collapse the crab fishery in a yr or 2, then maybe our domestic crab meat will be worth something again
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« Reply #16 on: August 15, 2006, 11:13:57 PM »

I was messing around fishing in the Dominican over the winter, with the equivalent of a shiner in about 18 inches of water just off the beach.  Long story short I caught a small blue swimming crab.  It was like seeing an old friend.  It was not as agile as our bug. 
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« Reply #17 on: September 02, 2007, 03:08:39 PM »

This crab is in Family Portunidae, Genus & Species Portunus pelagicus. It tastes similar to our Maryland blue crab (same Family) but the flavor is not as intense or as sweet. Sometimes the Asian buffets around Philadelphia serve them fried in a light batter. They are good but not great IMO. They also serve "stone crab claws" in ginger and scallion sauce, but they are actually Jonah crabs and are very good.
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« Reply #18 on: September 02, 2007, 09:05:35 PM »

I wonder what bait catches the best, Chicken Necks or Kangaroo
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« Reply #19 on: September 02, 2007, 09:09:32 PM »

I recently placed an order for crab cakes from Chesapeake Bay Gourmet. QVC sells a lot of these crab cakes and they look great on the tube but while they are advertised as "Chesapeake" Jumbo Lump Crab Meat, I was perplexed to find "blue swimming crab" listed as one of the ingredients when I researched the product online. Research into this species reveals a somewhat small, spindly-looking creature native to Australia that doesn't look like it would have much meat on it. Not to mention: it looks nothing like a Maryland Blue crab.
I was born and raised in Maryland, but now live up north in New Hampshire. My memories center on family outtings to the local crab shacks of the Delmarva area and the great, authentic, sweet taste of the Maryland Blue Crab. I understand how threatened the native Maryland blue crab population is, owing to over fishing and pollution. I'm also aware that food vendors increasingly are resorting to including other crab meats in their products and calling them Maryland Blue crab. Is this wrong? I haven't received my order from QVC yet - wondering if I should just cancel and be content to get my Blue crabs only once or twice a year when I'm in the area visiting family. Appreciative of any informative reply.
Susan P. (dying for Maryland Blues in Milford, NH).  Undecided
try www.lintonsseafood.com
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« Reply #20 on: September 02, 2007, 11:11:03 PM »

I wonder what bait catches the best, Chicken Necks or Kangaroo

 laugh laugh laugh laugh laugh laugh
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« Reply #21 on: September 03, 2007, 01:52:44 AM »

ostrich necks.  laugh laugh laugh laugh
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« Reply #22 on: September 03, 2007, 06:45:33 AM »

Hey Marylander

It is but a 2 hour drive for you to get to Southcoast Massachusetts to get your own Blue Crab.  A nice weekend trip, lots of cheap hotels this time of year. I will send you some maps so you can find your way

Masspi
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