Blue Crab Season

This is the season not for apples but for the Atlantic  blue crab. Right now the tasty shellfish is running.It's a fall tradition in some areas to have crab fests and either eat them with drawn butter or in delicious and varied dishes.Either way, eating them is a great way to welcome in a new season.

The species was mention in a cowritten column in yesterday's New York Times Dining section. Regular contributor John Willoughby along with Chris Schelesinger wrote about the crabs, and gave ideas for how to make them. Late September is the time when the shellfish are at their most bountiful.They're found along Massachusetts' southeastern coast in the briny tidal rivers. Dozens of crabbers come out to catch them. This requires some skill along with chicken necks. The meat is dangled on lengths of twines in the rivers and the crabs come to get them. It is then, that crabbers slip a net under the shellfish and scoop them up into buckets.

All this is worth it. Blue crab meat is one of the most delectable, even beating out the famed Dungeness and stone varieties along with the Jonah for flavor and texture. After steaming they can served with drawn butter or made into a variety of different dishes.The recipes given are varied. There is the spicy Malaysian ginger chili which is a mix if the meat, fiery spices and scallions. For those who like a calmer and tamer crab and corn relish served on sliced beefsteak tomatoes.You can even just have the corn relish on its' own. A more down home recipe is a hush puppy made with the crab along with bacon and corn meal. Remember though to use lump or flaked crab meat. These are taken from the body and are more tender. Meat from the claws tends to be fibrous and a little chewy.

Now is the time for Atlantic blue crabs. Have them to celebrate the new season ahead. Try them the traditional style with butter or more adventurous ways with Malaysian spices or seasonings. They'll taste good no matter how you have them.!