How to select fresh and tasty crab from market /நல்ல நண்டு பார்த்து வாங்குவது எப்படி / Neithal Selva

#How_to_select_fresh_and_tasty_crab_from_market #நல்ல_நண்டு_பார்த்து_வாங்குவது_எப்படி #Neithal Selva
Callinectes sapidus is a decapod crab of the swimming crab family Portunidae. The genus Callinectes is distinguished from other portunid crabs by the lack of an internal cartilaginous spine on the carpus (the middle segment of the claw), as well as by the T-shape of the male abdomen. Blue crabs may grow to a carapace width of 23 cm (9.1 in). C. sapidus individuals exhibit sexual dimorphism. Males and females are easily distinguished by the shape of the abdomen (known as the "apron") and by color differences in the chelipeds, or claws. The abdomen is long and slender in males, but wide and rounded in mature females. A popular mnemonic is that the male's apron is shaped like the Washington Monument, while the mature female's resembles the dome of the United States Capitol. Claw color differences are more subtle than apron shape. The immovable, fixed finger of the claws in males is blue with red tips, while females have orange coloration with purple tips. A female's abdomen changes as it matures: an immature female has a triangular-shaped abdomen, whereas a mature female's is rounded.
Other species of Callinectes may be easily confused with C. sapidus because of overlapping ranges and similar morphology. One species is the lesser blue crab ( C. similis). It is found further offshore than the common blue crab, and has a smoother granulated carapace. Males of the lesser blue crab also have mottled white coloration on the swimming legs, and females have areas of violet coloration on the internal surfaces of the claws. C. sapidus can be distinguished from another related species found within its range, C. ornatus, by number of frontal teeth on the carapace. C. sapidus has four, while C. ornatus has six.
The crab's blue hue stems from a number of pigments in the shell, including alpha-crustacyanin, which interacts with a red pigment, astaxanthin, to form a greenish-blue coloration. When the crab is cooked, the alpha-crustacyanin breaks down, leaving only the astaxanthin, which turns the crab to a bright orange-red color.