A Brief History of the Atlantic-Blue Crab

The Atlantic Blue Crab—species: Callinectes sapidus—regionally called the Chesapeake blue crab, named as such due to the bright-blue claws and olive-brown mottled shell (carapace). Crabs molt approximately 25 times until they reach full maturity as their exoskeleton doesn’t expand and grows underneath the shell until it’s shed. The exoskeleton remains soft for a small period of time and that is when the much-beloved soft-shelled crabs can be harvested (between 3.5-6 inches). Adult female blues have a red tip at the end of the claws and are slightly smaller than their fully-grown adult male counterparts, which can get up to 8 inches across on average. The largest on record was just under 11 inches measured across the back from tip to tip!

This species of crab is native to a wide range of waters—from the Nova Scotia bays of the western Atlantic Ocean to the coasts of South Carolina, into the Gulf of Mexico and even as far south as Argentina. The Atlantic Blue Crab has been introduced internationally largely due to their fifth pair of paddle-like legs; they are extremely strong swimmers! These blue beauties inhabit estuaries and brackish coastal lagoons. Because of their ability to adapt to fresh and salt, clean and dirty waters, it’s likely that the Blue Crab has been in existence for more than a million years; though, the average life-span of a single crab is only 3 years!

Females reach maturity at 1 year of age and only mate once in their lives. On average, a “she-crab” will release 2 million eggs at a time. This spongy roe found under the apron of the female crab is the main component in traditional Charleston She-Crab Soup. Blue Crabs live up to their namesake, which means “savory beautiful swimmer,” are well-harvested and enjoyed in many recipes due to their sweet tender meat. Notably, 1 cup of cooked Blue Crab boasts much nutritional value with only 112 Calories and 1 g of Fat, packing in 24 g of Protein and 350 mg of Potassium. They feed not only the body but are a large contributor to the local fisheries here in Charleston.

These crabs feed on pretty much anything they can wrap their pinchers around, including much sea life: snails, mussels, plants, fish, and even smaller blue crabs if they can’t find anything else. They help maintain population control of the things they feast on. Their predators include: us, sea turtles, whooping cranes, herons, larger fish, older crabs, and as the larvae are fully forming, some smaller fish and jellyfish will nosh on them.

If you would like to adopt a Blue Crab rather than feasting on them, The National Wildlife Federation will even allow you to do so.

In whatever form you might fancy your crabs—they can be appreciated in all stages of their lifecycle—from the beautiful blue swimmers in the oceans to the delicacy of combining ingredients and being prepared for consumption, they truly boast a bountiful harvest which can be enjoyed by all!

~ Kristen N. Granet