_ UNC-SG-13-09
^BLUEPRINTS
North Carolina - north CAROLINA sea grant nc state university box 8605 raleigh, nc 27695-8605
Value-Added Technology
Developing a Smoked Soft Crab
By Joseph Smith, Barry Nash, Marc Turano and Willy Phillips
In 2012, North Carolina had nearly 290 Atlantic blue crab-
shedding operations. Together, they produced around 326,000
pounds of soft crabs in 2012. Production is typically dependent
on seasonal availability and the weather (Turano et al., 2013).
Currently, most North Carolina soft blue crabs are shipped
to live markets in Washington, D.C., Baltimore and New York.
However in recent years, imports of soft crabs have begun
displacing domestic product, leading to lower prices for local
producers. Traditionally when supply exceeded demand and
prices weakened, producers cut and froze soft crabs for resale
duringthe winter months when fresh product was unavailable.
Revenues were strong during this time. The influx of imported
soft crabs, however, has increased price volatility during a once-
stable winter market.
Smoking Soft Crabs
To become more competitive with importers, Full Circle
Crab Company devised a smoking process to enhance the flavor
and texture of soft crabs. For more information on the actual
process, read the project report at www.ncseagrant.org/s/
smokedcrabs. A brief description follows.
First, fresh soft crabs were cleaned by removing the face
(cutting across the body just behind the eyes), the apron and
the attached vein, as well as the gills.
Next, the crabs were packaged in resealable plastic food-
storage bags containing a wet brine solution. The bags were
covered with ice and refrigerated for 30 minutes.
After this brining, the crabs were washed and allowed
to drain. The crabs then were layered on stainless-steel sheet
pans, covered with plastic wrap and allowed to air dry for one
hour under refrigeration.
After testing other options, the crab processor chose
applewood as the principal flavoring agent because its mild
smoke did not overpower the natural taste of the crab. Air flow
through the smoker-cooker was regulated by a horizontal sliding
valve, known as a damper, located on top of the unit.
The cook cycle also was designed to maintain the internal
temperature of the crabs at a minimum of 145 F for at least
17 minutes to destroy viable Listeria monocytogenes, as
A North Carolina seafood seller smoked soft crabs to enhance
their flavor and texture — and stabilize the selling price.
Photo: Vanda Lewis
specified on page 422 of the fourth edition of the U.S. Food &
Drug Administration's Fish and Fishery Products Hazards and
Controls Guidance.
After cooking/smoking, the soft crabs were air dried at
room temperature. The crabs then were placed two to a tray,
vacuum packaged in oxygen-permeable, flexible film, and
placed in a blast freezer to harden.
Consumer Feedback
The producer conducted two consumer evaluations
before taking the smoked crabs to market: an informal sensory
panel and a consumer sensory evaluation at a university-based
sensory service center.
Small-Scale Consumer Evaluation
For the informal sensory panel, 12 panelists who enjoyed
eating soft crabs and smoked or smoke-flavored foods were
selected. Their feedback was used to adjust processing
parameters and optimize the smoked soft crab's overall sensory
characteristics.
Panelists were instructed to rinse their mouths with water,
sample the crab, then rinse their mouths again with water
