peekytoe Crab

Delicate. Succulent. Sweet.

The Atlantic Rock Crab

A product of successful rebranding, this crab went from being considered lobster bycatch, to the star on menus worldwide. Their ability to eat a wide range of food, and adapt to their environment contributes to their survival and proliferation.

A brief history

The name "Peekytoe" is derived form the local Maine dialect of "picked toe," which refers to the pointed shape of the crab's legs

Originally, these crabs were considered a bycatch of the lobster industry. Up until the 1990s, these crabs were not held in high regard, and were often discarded, or used as bait in lobster traps. The crabs were abundant and considered a nuisance because they were not targeted by commercial fisheries. However, the species was "rebranded."

Chefs and seafood processors in Maine began promoting these crabs as a high-quality seafood product, emphasizing their sweet, delicate meat. This rebranding led to an increased demand for Peekytoe crabs in gourmet cooking, both domestically and internationally. This shift turned what was once discarded bycatch into a valuable commodity.

Habitat

Spawn

Family

Typically, Peekytoe crabs have a carapace (the shell covering their body) width of about 4 to 5 inches.

Size

Peekytoe crab are opportunistic feeders with diets consisting of small invertebrates, such as worms, mollusks, and crustaceans, algae, and detritus-organic matter that includes decomposing plant and animal material.

Diet

Body

The carapace of the Peekytoe is typically broad and slightly flattened, which helps with camouflage. It can have a range of colors from reddish to yellow-ish brown.

The claws of a peekytoe are uneven; the right claw is usually larger and more robust than the left. These claws are not only tools for defense, but are also adept at crushing and shredding food.

Claws

Like other crabs, Peekytoe crabs breathe through gills, located under the carapace near their legs. The design of the gills allows them to thrive both in and out of water.

Gills

Peekytoe crabs are found in colder, shallower waters close to shore. They typically live in areas with significant seaweed, which they use for cover.

Peekytoe crab mate in late spring and summer. Mating occurs just after the female molts, when her shell is soft. After mating, the female will lay thousands of eggs which she fertilizes with stored sperm from the male. She attaches these eggs to the underside of her tail with a sticky substance. The female carries her brood of eggs under her abdomen for several weeks, before they hatch, and are released into the water column. Peekytoe crabs have a high reproductive rate, which helps their populations remain stable.

Cancer irroratus

Peekytoe crab meat is prized for its sweet and delicate flavor, making it a favorite in culinary preparations.

Overall, Peekytoe crab holder a higher commercial value than their Jonah Crab counterpart, due to their premium market positioning and culinary appeal.

In the Kitchen

It is important to be mindful when eating crab "mustard" and "crab fat." The crab's hepatopancreas filters impurities and can accumulate toxins, so it is important to be mindful of where the crabs come from

Seasonality: January to March

Peekytoe crab is low in calories, high in protein, and rich in minerals such as Vitamin B12, zinc, selenium, and copper

The Whole Fish

Crab “Fat”

Deliciously meaty and sweet, Jonah crabs—like their counterparts in other states—are perfect for whole crab boils. Simply boil them in a bath of seawater, or a spicy blend of old bay and vegetables, and you’ll have a deliciously steamed crab in under 15 minutes. 

The Whole Crab

After picking a crab the shells can be reserved and used as the base for a shellfish stock or broth.

Shells

Steam or boil the Peekytoe crab to cook the meat thoroughly. Once cooked, crab is versatile and can be used in a variety of dishes, such as crab cakes, crab salads, soups, or pasta.

Meat

This is actually the crab's hepatopancreas, an organ that functions much like the liver. It ha a creamy texture that is yellowish-green in color with a strong, distinctive flavor. Mustard is sometimes used to enhance sauces or dressings, adding a burst of rich, seafood flavor.

Mustard

Located primarily in the body cavity of the crab. It has a creamy, rich texture with a deep, concentrated crab flavor. In some culinary traditions, crab fat is mixed with rice or noodles to imbue them with luxurious seafood flavor.

Today, the Peekytoe crab fishery is a sustainable part of the seafood industry, with careful management to ensure that the populations remain healthy.

Fishing & Sustainability

Harvest Methods

crab or lobster pot.

Peekytoe crabs are often caught using traps, which typically result in low bycatch compared to other fishing methods. Further, the traps used in Peekytoe crab fishing are designed to be selective, primarily capturing larger individuals while allowing smaller crabs to escape.

Regulations that protect marine habitats indirectly benefit Peekytoe crab populations. Preserving areas where crabs breed and grow can help maintain healthy populations. As a commercially valuable species, there is an economic incentive to maintain healthy populations of Peekytoe crabs.

Environmental Impact & Efforts

  • Currently, there are no catch limits for Peekytoe crab at this time. This may be due to their status historically as bycatch in the lobster fishery.

  • Individuals catching peekytoe crab must have a proper licese.

  • Traps used to catch peekytoe crabs are designed to allow smaller crabs and non-target species to escape, thus reducing unwanted catch and potential harm to marine life.

According to NOAA, the U.S. wild-caught sea scallops are a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.