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A feast of red crabs


A Culinary Adventure for Seafood Lovers That day’s remarkable catch


was none other than live Atlantic deep-sea red crabs caught off the Atlantic coast from as far south as North Carolina to Nova Scotia in the north.


Red Crabs O


By Captain Bob Cerullo


n a bright, balmy day, a fishing trawler offloaded her catch of crabs at Hampton, Virginia. At first it seemed routine, then it


became apparent the crabs that were being offloaded


were bright red. Watermen routinely harvest Chesapeake Bay blue crabs,


and as they are taken from the water, they are most definitely not red. Raw Chesapeake Bay blue crabs are a kind of bluish grey until they are steamed, at which time they turn an orangey red. The crabs offloaded that day were a little larger than even the familiar big Jimmies (males) harvested in the Chesapeake Bay, and although appearing to have already been steamed, were wriggling and snapping and very much alive. That day’s remarkable catch was none other than live Atlantic deep-sea red crabs caught off the Atlantic coast from as far south as North Carolina to Nova Scotia in the north. Unlike the tremendously popular Chesapeake Bay blue crab that lives


72


July/August 2017


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