Crab gills also known as dead man’s fingers are a controversial part of the crab that many people wonder if they are safe or desirable to eat. With crabs being such a delicious and prized seafood, it’s understandable that some crab lovers want to eat every last bit of their catch. However, the question remains – should you eat crab gills or leave them behind?
What Are Crab Gills?
Crab gills are feather-like structures that line the top inside cavity of a crab’s shell. Their vital function is to extract oxygen from water, allowing crabs to breathe underwater. Without gills crabs would not be able to survive.
Gills protrude from the crab’s body in delicate, papery cones overlapping each other along the sides of the shell. Blue crabs have nine gills on each side of their body. The gills have a grayish, translucent appearance and feel soft and squishy to the touch.
Also known as dead man’s fingers or devil’s fingers, the gills certainly look unappetizing. Their creepy appearance makes many people squeamish about eating them.
Are Crab Gills Toxic?
One of the biggest misconceptions about crab gills is that they are poisonous. However, when cooked properly, crab gills are not inherently toxic.
That being said, crab gills have the potential to accumulate higher levels of heavy metals like mercury, cadmium, and lead. As filter feeders, crabs are exposed to pollutants in their aquatic environment. These metals can accumulate in the crab’s gills since their job is filtration.
Consuming gills could expose you to modest amounts of heavy metals. But generally, eating crab gills once in a while is not considered dangerous. The gills themselves do not contain anything poisonous. The concern lies in bioaccumulation of pollutants.
To stay on the safe side, it’s smart to avoid eating crab gills, especially for children and pregnant women. But for adult, occasional consumption, crab gills are not toxic.
Do Crab Gills Taste Good?
Here is the most compelling reason to skip eating crab gills – they just don’t taste very good!
Crab gills have a tough, rubbery texture that is far less pleasant than crab meat. No amount of seasoning or cooking can make these chewy morsels more palatable.
The flavor of gills is bitter, fishy, and unpleasant. If you’ve ever accidentally gotten some gill in your mouth while eating crab, you know it’s not a tasty experience.
So for the sake of enjoying your crab feast, it’s best to remove the gills before eating. You won’t be missing out on any spectacular flavor or texture.
Nutritional Value of Crab Gills
Crab gills are not a significant source of nutrients compared to crab meat. Their primary constituent is chitin, which is the same fibrous polysaccharide that makes up the crab’s shell.
Chitin is indigestible for humans, so we cannot derive protein or other nutrients from it. The gills contain negligible amounts of meat, so skipping them won’t detract from the crab’s nutritional value.
Most of the crab’s protein, healthy fats, vitamins, and minerals come from the white and dark leg, claw, and body meat. The gills pale in comparison.
Some people may eat crab gills believing they are an excellent source of nutrients. But scientifically, the nutritional value is minimal at best. You’re better off savoring more delicious crab meat.
How to Remove Crab Gills
When preparing freshly cooked crabs, removing the gills is a must. Here are some tips for getting rid of the gills cleanly:
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Once you’ve removed the top shell, use a seafood fork or small knife to scrape out the gills. Try to remove them in whole pieces if possible.
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Alternatively, you can rinse the crab under cold running water while using your fingers to detach the gills. The water helps loosen them.
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Make sure to scrape or rinse away all the small bits of gill residue. Even small pieces left behind can ruin the taste of your crab meat.
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Double check that all the gills are fully removed before picking out the crab meat. Just a tiny bit of gill can overwhelm the flavor.
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Avoid rupturing the green gland (tomalley) while removing gills, as this can discolor the meat.
Taking the extra time to thoroughly remove the gills will pay off in sweet, delicious crab meat without any fishy aftertaste.
Other Parts of the Crab to Avoid Eating
In addition to the gills, there are a few other inedible parts of the crab to discard:
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The apron: The hard portion on the crab’s underside that indicates the sex. It has no meat and is inedible.
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The mouth: The mouth area contains no meat and has an unappetizing appearance.
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The guts: Discard the cream colored guts tucked away near the mouth to avoid potential bacteria.
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The eyes: The eyes are not toxic but have an unappealing flavor and texture.
Otherwise, most of the crab can be picked and eaten. Just be sure to discard the shell, joints, and other hard bits.
Is Crab Mustard or Tomalley Safe to Eat?
The crab’s hepatopancreas, called the mustard or tomalley, is tucked away right near the gills. This yellow-green substance is considered a delicacy by some crab lovers. However, there are some health concerns to consider.
The liver and pancreas perform filtration in crabs similar to the gills. So mustard has the potential for elevated levels of heavy metals and other contaminants.
Eating a small amount of mustard is likely safe. But regular, heavy consumption could potentially expose you to unsafe levels of toxins over time. Pregnant women are advised to avoid it.
If you do eat the mustard, limit it to no more than 1-2 teaspoons per serving, and don’t overindulge. Overall, mustard is fine in moderation but can be unhealthy in excess.
In conclusion, while not directly poisonous, crab gills are still best avoided. Their unappetizing taste and texture along with potential for heavy metals make them undesirable. They have negligible nutritional value compared to the delicious claw, leg and body meat. For maximum enjoyment of your fresh crabs, take the time to fully remove the gills before eating. Stick to the sweet meat and skip the gills for the safest, tastiest experience.
Why You Should Never Eat Crab Lungs
- Indigestibility: Crab lungs are not designed for human consumption. Their texture is tough and spongy, making them difficult to digest. Eating crab lungs can lead to gastrointestinal discomfort, including indigestion and stomach aches, as our digestive system struggles to break down this inedible part.
- Accumulation of Toxins: Crabs filter feed, which means they can accumulate toxins and pollutants from their environment in their organs, including the lungs. Consuming crab lungs could expose you to higher concentrations of these harmful substances, posing a risk to your health.
- Bacterial Contamination: The lungs and other internal organs of crabs can harbor bacteria, which might not be eliminated through cooking. This could increase the risk of foodborne illnesses, making the consumption of crab lungs not only unpalatable but also potentially dangerous.
How to Eat Crabs
FAQ
What parasites are on crab gills?
Bacteria, diatoms, amoebae and flagellates were common on crab gills from both locations.
Can you eat the gills of a soft shell crab?
In addition, the fishmonger (or you) will pull back the top of the soft shell, and clip out the gills. However, the gills are edible — but have a little of that gill-like texture that some dislike. I generally leave them in, but not always.
Why can’t you eat dead man’s fingers crab?
The long, finger-like gills inside the crab are called ‘dead man’s fingers’ because folklore has it if you eat them, you’ll die.
What part of blue crab is not edible?
Are soft shell crabs edible?
Essentially, yes. The entire soft-shell crab is edible, minus a couple of small parts. They do need to be cleaned first. The gills, abdomen, mouth, and tail should all be removed before cooking. These parts of the crab would not be pleasant to eat. Other than that, you can chow down on the entire creature, legs and all.
Can you eat crab gills?
You should never eat a crab’s gills (also called lungs or dead man’s fingers), intestines, and mouth. These are found under the top shell and are scraped away when picking a crab. You will also find a crab’s hepatopancreas here, more commonly called the mustard, which is safe to eat in moderation.
Are crab gills edible?
There is no global consensus. Where gills are considered edible, they require thorough cooking to destroy potential parasites and bacteria. Any latent toxins cannot be neutralized by heat alone, making sourcing from unpolluted waters critical too. For cultures that consume crab gills, preparing them fried in oil until crispy helps mitigate risks.
Are crab lungs edible?
People often try to get every bit of delicious crab meat they can, given how good it tastes and, of course, because quality crabs like snow crabs and king crabs don’t come cheap! Thankfully, nearly every part of a crab is edible, with one exception: The lungs, also known as the gills.
Are crabs edible?
While crabs have many edible components, there are distinctly inedible parts that should not be ingested. Understanding these parts helps prevent culinary mishaps and ensures safety during consumption. The most obvious non-edible part of a crab is its hard exoskeleton, also known as its shell. The exoskeleton serves critical functions, including:
Do crab gills taste like lungs?
Crab gills are not like the muscular flesh we associate with edible crab meat. Rather, they have a spongy, soft texture not unlike lungs. One argument against eating crab gills holds that they impart minimal flavor. The prized sweet taste of crabs comes from the white muscle meat in the body and claws.