So you wrenched open a fresh, local oyster and out peeked an orange crab the size of a small house spider. If you don't know what's going on, the experience might be enough to turn you off shellfish forever. But for many oyster lovers, the pea crab is a happy surprise.
So far, there are no studies indicating that the marine worms found living on the outer surfaces of oyster shells have impact on human health. However, the risk of viral and microbial contamination cannot be ignored. Therefore, it is advisable to cook all aquatic products thoroughly before consumption.
Pea crabs are a sign of healthy oyster populations in quality water. Historically, they're considered lucky in the south and are highly sought by celebrity chefs and even our nation's first president George Washington. So, the next time you find a pea crab in your oyster, smile and enjoy!
Don't freak out if you find tiny crabs in your oyster! They're delicious and good luck.
About the Pea Crab
They are kleptoparasites, which means they steal food from their host to survive. Once they enter an oyster, they live inside the oyster's gills and feed on the food that filters in. Since both crabs behave similarly, we will refer to both generally as "pea crabs."
Worms that are found on oysters are called mud worms. They are red in color and form symbiotic relationships with oysters, according to the release issued by the program. In other words, these worms are naturally occurring on oysters, and are unsightly but harmless.
salt brine revealed that worms dehydrate and fall off the shell surface or are readily removed by washing. The undesirable experience of having a consumer find a harmless, but yet unappealing marine worm, on a freshly opened oyster may be easily rectified by immersing oysters in a saturated brine solution.
These little stowaways are called pea crabs, so named because many of them are small (most are less than a cm wide) and round. In the southeastern US, pea crabs are a common sight inside oysters, even considered by some to be a delicacy.
Pearls are made by marine oysters and freshwater mussels as a natural defence against an irritant such as a parasite entering their shell or damage to their fragile body. The oyster or mussel slowly secretes layers of aragonite and conchiolin, materials that also make up its shell.
Yes! Oysters are a superfood that are packed with nutrients and minerals. This is based on their nutrition-to-calorie ratio, which is higher than most other seafood and even some fruits and vegetables. An average serving of oysters contains just under 30 calories but packs in a whopping 8 grams of protein.
Why? Because they're hungry. Basically, the tiny balls are a byproduct of the crabs' snacking.
Flatworms are major predators of barnacles, bryozoans and oyster spat. They hunt by waiting for its prey to open its valves to feed. Then the flatworm inserts its mouth into the open valves to feed on its prey's interior parts.
Sand bubbler crabs (or sand-bubblers) are crabs of the genera Scopimera and Dotilla in the family Dotillidae. They are small crabs that live on sandy beaches in the tropical Indo-Pacific. They feed by filtering sand through their mouthparts, leaving behind balls of sand that are disintegrated by the incoming high tide.
Most Vibrio infections from oysters result in mild illness, including diarrhea and vomiting. However, people with a Vibrio vulnificus infection can get very sick. As many as 1 in 5 people with a Vibrio vulnificus infection die.
Potentially life-threatening to most people, symptoms of Vibrio vulnificus infection occurs within 24 to 48 hours of ingestion and may include symptoms such as sudden chills, fever, nausea, vomiting, diarrhea, shock and skin lesions.
The illnesses of most concern from eating raw or undercooked oysters or clams are Vibrio infection, norovirus infection, and hepatitis A. See fact sheets for those diseases for more details. Symptoms can include vomiting, diarrhea, nausea, stomach pains, severe weakness.
After the pearls are extracted from the oysters, one-third of oysters are “recycled” and put through the culturing process again. The others are killed and discarded. For those concerned about the environment, there is another reason to avoid pearls.
If the pearl is a good pearl, the oyster is renucleated to produce another pearl in the next 18 months to 2 years. If not, the oyster is killed, the meat is eaten and the shell may be reused for mother of pearl beads or mother of pearl inlay.
The orange stuff that is sometimes inside of a crab are crab eggs. Once the eggs have been fertilized by a male crab's sperm, they on to the female's abdomen, near the tail, where they stay until they are developed enough to be released into the water.
Contrary to popular belief, the "mustard" is not fat, rather it's the crab's hepatopancreas, the organ responsible for filtering impurities from the crab's blood. Although many find its flavor distinct and delicious, it is recommended that you do not eat this since many chemical contaminants concentrate in the organ.
If you have a female crab and you see bright orange stuff inside, that is edible. It's the roe or eggs, also called "coral" in shellfish. Coral is delicious when it's warmed and served on toast or used in crab cakes.
“They are absolutely harmless and naturally occurring,” he added. “If a consumer is offended by it while eating raw oysters, just wipe it off and ask your waiter/waitress for another napkin. Better yet, if there are children at the table, ask for a clear glass of water to drop the worm in.
Seek medical treatment immediately if the person is unable to tolerate oral fluids, if fever is present, if there is blood in the stool, or if other concerning symptoms develop. For all other cases of shellfish poisoning, seek medical treatment as soon as possible.
The way to kill harmful bacteria in oysters is to cook them properly. Hot sauce and lemon juice don't kill Vibrio bacteria. Drinking alcohol while eating oysters doesn't kill Vibrio bacteria either. Cooking oysters properly kills harmful bacteria.