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Crab, Jonah
Crab, Jonah
Scientific Name:
Cancer borealis
Common Name:
Jonah, Atlantic Dungeness
Flavor:
Mild
Texture:
Medium/Firm
Product Information:
Jonah crabs are oval-shaped like Dungeness crabs, but with bigger claws. They have reddish shells and white undersides. Raw meat is translucent white; cooked meat is white with brownish-red highlights. It is flaky and sweet, often compared to Dungeness or stone crab, though it’s darker and heavier in texture than Dungeness.The biggest market for Jonah crab is processors and food manufacturers that ”blend” the less expensive meat with Dungeness or blue-crab meat.
Product Forms:
Live Fresh: Whole cooks, Meat (also pasteurized), Cocktail claws, Snap-’n-eat claws Frozen: Whole cooked, Meat (also pasteurized), Whole claw and arm, Cocktail claws, Snap-’n-eat claws
Substitutions:
Dungeness crab, Stone crab
Cooking Tips:
Jonah crab can be used in almost any recipe that calls for crab meat, including soups, stews, dips, stuffings and crab puffs and cakes. Large Jonahs make a fine cracked-crab entrée served with butter, lemon and herbs. To cook live crabs, place in boiling salted or seawater and cook for about 6 minutes per pound. When the crab has cooled, meat can be extracted from the legs and body.
Cooking Methods:
Boil
Steam
Global Supply:
Canada, United States
Amount Per Serving - Serving Size 100 g/3.5oz
Calories
107
Fat Calories
14.5
Total Fat
16 g
Saturated Fat
0 g
Cholesterol
71 mg
Sodium
286 mg
Protein
16 g
Omega-3
-
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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