(2) The spiny lobster may be procured as a troop-issue item. In this case,
only the tail will be frozen, glazed, and packaged, as required by contract.
2-10. ANATOMICAL FEATURES OF CRABS
Crabs are the last crustaceans to be discussed. Like Maine lobsters, crabs will
only be seen on class 8 inspections and limited commissary resale. The external
anatomy varies greatly from shrimp. Most of the edible flesh comes from the legs and
shoulders. Identification and inspection procedures are governed by local SOP. The
most common species are King, Snow, Dungeness, and Blue crabs.
a. Blue Crabs. Blue crabs are found on the Atlantic and Gulf Coasts. See
Figure 2-11. They are easily distinguished by their blue-green colors and by the shape
of the shell, which is drawn out to form a spike on each side. The market size is from
approximately 4 to 7 inches in diameter.
Figure 2-11. Blue crab.
b. Dungeness Crabs. Dungeness crabs are found along the Pacific Northwest
coast. They are brownish in color. When marketed, they are 6 inches or more at the
widest part of the shell.
c. King Crabs. King crabs are the largest crustaceans harvested by the United
States fisheries. They are found in the northern Pacific off the Alaskan coast. They
average about 12 pounds in weight and measure from 2 to 3 feet from tip to tip of the
legs. The body is small, compared to the length of the legs. The king crab is by far the
most expensive species of the crab. The king crab has a nutty taste.
d. Snow Crabs. Snow crabs (opilio crab) are found in the northern Pacific
Ocean off the Alaskan coast. Snow crab flesh is less expensive than king crab. When
marketed, the edible flesh comes from the legs. The snow crab has a bland taste.