Bue crab is the fifth most popular crab in the world market.

As early as the 1600s, the blue crab was an important food item for Native Americans and European settlers in the Chesapeake Bay area. Soft and hard blue crabs were not as valuable as fish, but gained regional popularity by the 1700s.

The blue crab, Atlantic blue crab, or the Chesapeake blue crab, is a species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico, and introduced internationally. Unlike other fisheries affected by climate change, blue crab is expected to do well; warming causes better breeding conditions, more survivable winters, and a greater range of habitable areas in the Atlantic coast. In 2021, exports of Tunisian blue crab reached 7,600 tonnes, worth 75.6 million dinars ($24m/£19.8m).

Blue crab is especially sought out in the Asian, United States and Australian markets where it is featured on the menus of many restaurants.

[Ref. fao.org, Wikipedia, bbc.com]

I made a quick stew for blue crab, with coconut powder and other essential ingredients to create a flavorful stew, to match perfectly with the flavor of blue crab, here’s the recipe ….

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The Recipe of Stew for Blue Crab:

Quantity: 500g of large crab pieces

Saute mashed pieces of approx. 8 garlic cloves and mashed pieces of a sizable part of ginger root for pleasant ginger flavour in adequate quantity of warm, any mild-flavour vegetable oil along with 1/2 tsp. of cumin and a generous quantity of coconut powder – according to flavour, smidgen of salt and 1/2 tsp. of turmeric powder; add the crab pieces to the mixture; add  adequate quantity of water for a thick consistency stew, to cook the crab pieces; cook the mixture until the crab pieces turn tender in the rich stew

Serving size: approx. 4