Travel Photo of the Day: Crab

Staff Writer
Depending on where you are, there are many species and preparations of this delicious crustacean

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Crabmeat is a summertime favorite.

Throughout North America, Western Europe, and parts of Asia, crab is a very popular dish. As one might expect, varieties and preparations are dependent upon location, which makes for a world of possible preparations.

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From a conservation perspective, though, some crabs are better to eat than others. According to the Monterey Bay Aquarium Seafood Watch index, eaters are advised to avoid Red King Crab; it is both over and illegally fished. Instead, blue, Dungeness, Kona, snow (from the eastern Bering Sea, U.S., southern gulf of St. Lawrence), and stone crabs are the "best choices." This generally means that they are harvested with sustainable fishing methods, which vary by crab species.
 

Looking for a summer crab recipe? Check out ours for crab beignets!

Do you have a travel photo that you would like to share? Send it on over to lwilson[at]thedailymeal.com.

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