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GOLDEN CRAB ATTRIBUTES Delicate texture, sweet meat. Low fat. SUBSTITUTE SPECIES Blue Crab, Stone Crab, Spiny Lobster, Shrimp. HOW MUCH TO BUY Golden Crab clusters: 2 clusters per serving. BUYING, STORAGE AND HANDLING • Remember to purchase seafood last and keep it cold during the trip home. • Golden crab is available live, as uncooked clusters and as cooked halves, clusters and picked meat. • Store cooked crabs and picked meat in the coldest part of your refrigerator or "meat keeper" at 32 degrees F and use within two days. PREPARATION • Keep raw and cooked seafood separate to prevent bacterial cross-contamination. • After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water. • Always marinate seafood in the refrigerator. • Discard marinade; it contains raw juices which may harbor bacteria. • When marinade is needed for basting reserve a portion before adding raw seafood. COOKING • Add live Golden Crab to a pot of boiling, seasoned water. Completely submerge the crab and simmer for 16 minutes, drain and rinse under cold running water. • The crab is done when the legs can be easily pulled from their joint. • Serve cooked clusters with drawn butter. • Add cooked picked meat to main dishes. NUTRITION Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions Calories 80 Calories From Fat 15 Total Fat 1.5 g Saturated Fat 0 g Cholesterol 50 mg Sodium 280 mg Total Carbohydrates 0 g Protein 16 g Florida Department of Agriculture and Consumer Services www.fl-seafood.com
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