Notices

Bad dungeness crab?

Old 12-20-2017, 10:44 AM
  #1  
Junior Member
Thread Starter
 
Join Date: Jul 2016
Posts: 14
Default Bad dungeness crab?

I'm not sure where to ask this so I'm posting here. I usually only eat my own crab but I got about a dozen dungeness for free from a large shellfish company. They were all alive (barely) when I cleaned and then cooked for 15 minutes, then cooled down and refrigerated. One of the last two crab had these black lines in the meat that I don't remember seeing before. You can see in the picture a good piece next to the piece with the black lines. Does anyone know what it is and if it's ok to eat?
Attached Images  
badcrc is offline  
Old 12-20-2017, 04:25 PM
  #2  
Senior MemberCaptains Club Member
 
Join Date: Mar 2007
Location: pascagoula,ms
Posts: 9,050
Default

the meat actually may not have been cooked fully, so remember larger crab take a bit longer than the smaller ones. Crab blood can turn blue/black soon after being cooked if not at a full boil long enough, first in body meat and follows veins down into leg meat. The blue comes from hemocyanin, a copper-containing protein that transports oxygen in the blood.
bluffman2 is offline  
Old 12-20-2017, 07:01 PM
  #3  
Senior Member
 
Join Date: Apr 2009
Posts: 253
Default

I have cleaned an cooked a a bunch of Dungees but have never seen any black streaks in any of the meat. My procedure is to split the crabs into two halfs ,clean, and steam for 18 minutes for a pot of 10 crab. I never boil. I don't think there is anything wrong with the meat,, it just doesn't look very appetizing.

Was this crab a WA,OR, or CA crab?
dons2346 is offline  
Old 12-20-2017, 08:10 PM
  #4  
Junior Member
Thread Starter
 
Join Date: Jul 2016
Posts: 14
Default

Originally Posted by dons2346 View Post
I have cleaned an cooked a a bunch of Dungees but have never seen any black streaks in any of the meat. My procedure is to split the crabs into two halfs ,clean, and steam for 18 minutes for a pot of 10 crab. I never boil. I don't think there is anything wrong with the meat,, it just doesn't look very appetizing.

Was this crab a WA,OR, or CA crab?
These are WA crab but I didn't ask if they were Hood Canal or from the Straights, but it's one of those areas. I will find out.

EDIT: They were from Samish Bay, north puget sound.

I've been crabbing since I was a kid with my family in the Hood Canal. We always cook them the same way and I've never seen those lines/streaks in the meat. I also always clean the crab right away at the boat launch or cook them soon as we get back. We usually shoot for about 15 minutes since the biggest are usually a couple pounds. If we have larger crab we adjust accordingly. In all my years of eating and cooking crab I've never had one with black meat or weird discoloring like that, and since out of 8 crab this was the only one like that and only in a couple legs I kinda doubt it's from a cooking/cooling problem. Those lines look very specific and not a discolored area.

These were a little on the sluggish side, almost dead but still moving. Only one crab had those in a couple of the legs (not the claw meat). I was worried it was some kind of parasite or worm but I guess it's cooked anyway, but I'm gonna steer clear of those parts nevertheless.
badcrc is offline  
Old 12-20-2017, 08:14 PM
  #5  
Junior Member
Thread Starter
 
Join Date: Jul 2016
Posts: 14
Default

Originally Posted by bluffman2 View Post
the meat actually may not have been cooked fully, so remember larger crab take a bit longer than the smaller ones. Crab blood can turn blue/black soon after being cooked if not at a full boil long enough, first in body meat and follows veins down into leg meat. The blue comes from hemocyanin, a copper-containing protein that transports oxygen in the blood.
I hear ya. Please read my reply above. The only thing that makes me doubt that is how it's specific lines that aren't all the way through, and that all the crab were about the same size and cooked the same way. I suppose it's possible but from what I'm reading about that discoloring this doesn't sound like that, but I've never seen it so I'd be curious to know if this is what other people see when they undercook.
badcrc is offline  
Old 12-21-2017, 08:25 PM
  #6  
Senior Member
 
Join Date: Apr 2009
Posts: 253
Default

I'm going to steal the pix and post it on another forum I read and see what the experts say
dons2346 is offline  
Old 12-21-2017, 09:30 PM
  #7  
Junior Member
Thread Starter
 
Join Date: Jul 2016
Posts: 14
Default

Since I posted this I've asked numerous people including the friend that gave us the crab that's the head honcho at the company (we also have a shellfish company but only deal in oysters and clams) and so far no one seems to know for sure what it is. He says it looks like vein discoloring but hasn't seen it before. I ate all the crab but didn't touch those parts just in case.
badcrc is offline  
Old 12-22-2017, 08:28 PM
  #8  
Senior Member
 
Join Date: Apr 2009
Posts: 253
Default

I posted the pix on a fishing forum that is based in the PNW and the consensus is to dip the pieces in warm butter and enjoy.

There were a couple that asked about the shell coloration in the area of the black marks. They seem to think that if it was leg meat, it could be where the leg had been pinched at a younger age.

None of them said to discard the meat because it was bad, it just doesn't look very appetizing.

I have never crabbed in the Samish Bay area, I am further north in the Birch Bay area and have never seen this before.

It would be interesting to look at the meat under a microscope.

On edit, another crabber said they look like wire worms. Said they are harmless if cooked

Last edited by dons2346; 12-22-2017 at 09:01 PM.
dons2346 is offline  
Old 12-22-2017, 10:43 PM
  #9  
Junior Member
Thread Starter
 
Join Date: Jul 2016
Posts: 14
Default

Originally Posted by dons2346 View Post
I posted the pix on a fishing forum that is based in the PNW and the consensus is to dip the pieces in warm butter and enjoy.

There were a couple that asked about the shell coloration in the area of the black marks. They seem to think that if it was leg meat, it could be where the leg had been pinched at a younger age.

None of them said to discard the meat because it was bad, it just doesn't look very appetizing.

I have never crabbed in the Samish Bay area, I am further north in the Birch Bay area and have never seen this before.

It would be interesting to look at the meat under a microscope.

On edit, another crabber said they look like wire worms. Said they are harmless if cooked
Thanks for the info. My initial thought was some kind of worm or parasite which is why I didn't eat those parts. Just in case it wasn't totally cooked through for some reason, like maybe a leg sticking up out of the water or something. Well It's been a couple days and I'm not dead or sick. I should have froze some of it to have someone examine.

EDIT: one of the crab had a missing leg and one had a damaged claw (healed up holes) but I threw out that part. I'm not sure if it was the same crab with the weird meat. I didn't notice any unusual discoloring, but I didn't really examine the legs to each other at the time I as cleaning them.
badcrc is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are On
Refbacks are Off


Thread Tools
Search this Thread