Crab

Valuable fisheries have formed around several species of American crab. The early history of crab consumption reflects highly regional tastes, although in more recent times many crabs are caught, packed, and shipped to all parts of the United States. Because of the labor-intensive effort of harvesting crabs, in colonial times the meat was used in small amounts (as was most shellfish) in soups, stews, sauces, and, like other flaked fish, in small fried cakes. Some recipes suggested that other shellfish could be substituted for crab.