Soft crabs or molting are very interesting animals to analyze. According to research, there are two peaks when molting occurs in soft shell crabs, that is, during breeding and full moon. It is known that the quality of the meat from the soft shell is still inferior to the quality of crab meat with a hard shell. Many people think that the texture of the fat shell crab meat is too runny and soft, so for some people, it is considered not tasty. This condition makes some people think that better soft-shelled crabs are returned to the sea. The goal is to give the crabs time to harden their shells and also improve the quality of the meat.
The Way to Distinguish The Crab Types
The way to distinguish soft crabs and hard crabs are very easy. You only need to press the crab’s body parts and make sure the shell is hard or not. Indeed there are soft shell crabs that are deliberately traded on the market. It is a crab that has just molted, which is about 4 hours after molting. All parts of the crab still feel soft. Ensure the hardness of the crab shell by pressing and also checking other body parts. If it feels flexible, it considers as soft shell crabs.
In addition, experienced people will find out about soft shell crabs just by ensuring the weight. If the weight is light, then there is a high probability that the crab has a soft shell. The color of the soft crab is cleaner and white, while the hard one is darker and patterned.
Nutritional Content of the Crabs
Then what about the nutritional content in soft shell crabs? Is it the same as crabs in general? Some people who have high cholesterol levels in their bodies usually experience anxiety when consuming food. They must be careful in choosing foods such as meat. Then what about crab meat? Will you reject crabs because you are afraid that cholesterol levels will rise?
No need to worry too much. Crab meat does contain cholesterol, but it has very little saturated fat, only 0.2 g to 100 g. The increase in cholesterol levels due to eating a crab is as equivalent to an increase in cholesterol levels obtained from consuming skinless roasted chicken. Put the crab into your daily and family menu lists.
Like other marine animals, crabs are also rich in protein which reaches 16.45 g to 100 g, it is important for building muscle and body tissues. Not only that, crabs are also a very good source of Omega-3S. Based on research from Fisheries Research and Development Corporation in Australia reported that in 100 grams of crab meat contained 22 mg Omega-3 (EPA), 58 mg Omega-3 (DHA), and 15 mg Omega-6 (AA) which are very important for child growth and intelligence. The content is not even less compared to salmon. So if you want to provide foods with very high nutrition you need to enter crabs into your menu.
Other types of crabs are Soka Crab. This is one type of crab that is very popular with seafood lovers. Soka crab meat is very soft. You also no longer bother to set aside crab skin to eat it. In addition, it is said that the nutritional value of Soka crabs is also higher, especially the content of chitosan and carotenoids which are usually found in crab skin which function is to absorb fat and cholesterol, in addition to other poisons. So if you are a crab fan, but you don’t want to bother to throw and peel hard crab skin, you better start consuming this soft crab. The way to cook is even easier.