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Delicious anatomy of a blue crab

The May 28 article “Building loyalty to blue crab” quotes John Rorapaugh of seafood supplier ProFish as referring to the “yellow” in a blue crab as its fat and says this is what “gives the crab a different taste” from other types of crab. In fact, the “mustard,” as those of us from the Eastern Shore refer to it, is the crab’s hepatopancreas, a gland which combines the function of liver and pancreas. It is indeed tasty; my father loved to slather it on saltines. But it isn’t fat, and it isn’t what gives the blue crab its distinctive flavor. That can be found in its white meat, which has a sweetness you cannot find in crabs from Indonesia or Venezuela.

Larry Kilbourne, Potomac Falls

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