Many people think a seafood buffet or crab claw buffet is all about just going and eating till you feel like you cannot eat anymore. Yes, we have all probably had those moments but shellfish and crab buffets, done right, offer something else as well.

Crab Variety

A top notch crab, crab leg, or seafood buffet should offer multiple types of crab. Even in the crab culinary sphere one or two types of crab is not enough. That is why a typical night on Jimmy’s Buffet (items will change with availability from local fishermen) has included:

• ALASKAN #1 SNOW CRAB LEGS
• ARGENTINA KING CRAB LEGS (in season/ availability varies)
• SEATTLE DUNGENES
• CANADIAN JUMBO CRAB LEGS (in season/ availability varies)
• NORWEGIAN CRAB LEGS
• FLORIDA STONE CRAB CLAWS
• LOCAL BLUE CRABS
• LOCAL SOFT SHELL CRABS (in season/ availability varies)

Why So Many Choices of Crab

Crabs come in many varieties. They are different shapes, sizes, and colors. They also are found all over the world. It is not practical to visit every secluded spot in the Atlantic, Pacific, Caribbean, or Gulf of Mexico in the hunt for an incredible variety of tasty crabs.

 And there is a reason someone would theoretically want to do this. Crabs are delicious. And for the crab lover it is nice to enjoy the different flavors and textures of the meat. Here are a few facts about each one:

ALASKAN SNOW CRAB LEGS

Harvested from the Bering Sea these are known for having sweet meat and soft meat, though not as robust in size as King Crabs.

*ARGENTINA KING CRAB LEGS

King crabs, whether from Alaska or Argentina are known for heavy and very soft meat and of course never ending legs full of this.

CANADIAN JUMBO CRAB LEGS

A cold water crab with sweet delicate meat and huge legs..caught in Canadian waters.

SEATTLE DUNGENES

With a name like “Seattle” Dungeness you probably guessed this crab is from the West Coast. You are right. They are known for being very meaty and have a thick main claw.

NORWEGIAN CRAB LEGS

Big crabs migrate and Scandinavia now provides this tasty treat. Even though species are similar, the dietary patterns of crabs aren’t, allowing some variation in the flavor over other cold water crabs.

 FLORIDA STONE CRAB CLAWS

I really think they should call this the chameleon crab because when they are caught, fisherman take their claw and throw them back. Then they regenerate the claw, not too unlike a chameleon regenerating it’s tail.

LOCAL BLUE CRABS

These are found on the East Coast. They have the sweetest meat and thus are very popular. No one calls it the American crab but this is definitely one that is a favorite all throughout the region.

LOCAL SOFT SHELL CRABS

Not just is this locally procured but it is a local’s favorite. The buzz about the first local harvest of soft shell crabs starts in early May and once they hit the tables, it is only for a short term.

Why limit yourself to one type of crab. Come sample the seas at Jimmy’s Seafood Buffet. Enjoy crabs and a host of other types of fresh seafood.

References

A Guide to Crabs, Crabmeat, and Crab Legs

In-text: (Delishably, 2017)

Your Bibliography: Delishably. (2017). A Guide to Crabs, Crabmeat, and Crab Legs. [online] Available at: https://delishably.com/meat-dishes/A-guide-to-Crabs-Crabmeat-and-Crab-Legs [Accessed 31 Jul. 2017]