Development of Crab Menus for Local Food in Chanthaburi Province

Abstract

Study of development and creativity of crab menus for local food in Chanthaburi Province was conducted by collecting of fresh crab samples 3 times from collapsible crab trap and crab gill net fishery in February, April and June 2018. Species identification was done by using morphology characteristic. The result found that diversity of the crab in collapsible crab trap fishery was belonged to 12 genera and 18 species while the diversity of crab in crab gill net fishery was belonged to 16 genera and 23 species. Crabs from collapsible crab trap fishery have been consuming amount 10 species such as Charybdis affinis, C. anisodon, C. feriatus and C. natator. Discarded species were hermit crab such as Clibanarius infraspinatus and C. longitarsus. For crabs from crab gill net fishery have been consuming amount 7 species such as Thalamita spinimana, C. natator, C. feriatus, C. anisodon, C. hellerii Portunus pelagicus and Portunus sanguinolentus. Discarded species were Clibanarius infraspinatus and Dardanus megistos.

Surveying of crab menu in six restaurants in Thamai District and Laemsing District was found 35 dishes. The popular crabs for utilization were Portunus pelagicus, Scylla transquebarica, Thalamita crenata, Charybdis feriatus, Charybdis affinis and Charybdis anisodon. The most favorite menu was blue swimming crab papaya. Moreover, the crab for using developing and creating menus were Thalamita crenata, Charybdis feriatus and Charybdis affinis The menus had three main dishes; rock crab fried with Bai-Klue, Cruciated crab fried curry powder and rock crab fried noodles. The results of favorite menu of one hundred consumers were cruciated crab fried curry powder (97%), rock crab fried with Bai-Klue (93%) and rock crab fried noodles (87%), respectively. The result of sensory test values of three crab menus were 4.13, 3.88 and 3.83, respectively.