Crab Meat Claw
This meat is found on the crab’s claw and has a pinkish color. Whilst it does carry a stronger taste, it is less costly than the white meat ranks. Due to its strong flavor, it makes a very good fusion in preparing sauces and soups.
Crab meat claw is a type of meat that is known for how quickly it can weaken and spoil, therefore, in order to ensure that you are getting the best quality of meat, the crab must be alive during the processing of such meat.
Handling and storage of crab claw meat needs special attention in order to avoid any cross food pollution. The cooked portion of crab claw meat must be kept separately from the uncooked portion; also the utensils and surfaces used must be cleaned properly with soap and hot water.
Meat is seasoned depending on the place and culture of the people; however, there are a few must haves when seasoning your crab claw meat which will definitely redefine its taste and flavor. Lemon zest is a must when seasoning your crab claw meat. It actually cuts back on the fresh scent of the meat. Bay leaf and Oregano not only infuses a wonderful scent, but in reality enhances the flavor of your crab claw meat.
Crab claw meat can be stored by freezing; however, it has to be done in the correct method to avoid freezer burns. Nitrogen freezing is the best method for freezing. The meat will stay fresh and keep its natural flavor through Nitrogen freezing. Meat can be kept frozen for a period of up to four days.
It is a great source of protein that is very low in non-saturated fat. It supplies the body with amino acids. Vitamin B12 can also be found in crab claw meat, this vitamin is extremely important as it plays a significant role in allowing our bodies to produce red blood cells.
In conclusion, crab claw meat is a very healthy option which provides lots of nutrients to our bodies which we can enjoy in various ways. Be sure to add a bit of crab claw meat to your diet and enjoy all the benefits and delicious flavors that accompany it.
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