Last Labor day I bought 2 dozen Maryland crabs to eat throughout the long weekend. The first day I ate 7 and ended up with a very bad headache. My eyes became very sensitive to light. I felt somewhat nauseous too. I took aspirin and slept it off. The next day, I could eat only 4 of them before the headache and all the other ailments came back. The next day, I could only ate one before I had to stop. I threw away the rest of the crabs the next day.

I really didn't know why I couldn't eat more. Until I read this article [http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Seafood&fid=7203]:

What is the yellow stuff inside a cooked crab? Some people call it "mustard." Is it fat?

The "mustard" has a strong taste and is eaten by many people who consider it a delicacy.

Caution: Research shows that chemical contaminants such as polychlorinated biphenyls (PCBs) concentrate in the blue crab's hepatopancreas. Crabs caught in "advisory" areas may contain high levels of these contaminants.

Other resources, such as http://www.bluecrab.info/glossary.html, describes it as somewhat similar in function as human's liver and kidney. Meanwhile, this document also mentions that the hepatopancreas of other (not Maryland blue crab) crabs can actually serve as a marker for heavy metal pollution.


That means that its purpose is to store all the craps that crabs do not want in their blood. All the rejects, toxins, poisons, all sorts of contaminations.

And I ate, savor, sought, and treasure it... I think I was poisoning myself and I'm glad my body was able to stop me.